Pickled Cauliflower (speedy pickles)

At a glance

What stands out: Speedy pickled cauliflower is a fun way to eat this favorite vegetable, with loads of zesty flavor and a nice crisp snap!

How long it takes: 20 minutes hands on, 1 day to pickle
Equipment you’ll need: jars, saucepan, knife
Servings: 10

Why Cauliflower?

Crunchy as a fresh dill pickle, and just as tasty, pickled cauliflower is a surprisingly fun way to enjoy this ubiquitous white vegetable. We’ve been seeing cauliflower rice, cauliflower pizza crusts, roasted cauliflower, cauliflower tacos, even cauliflower nachos (which are so good, by the way!).

We love salads featuring cauliflower, like this roasted cauliflower salad with arugula and sweet potato. And this creamy cauliflower, potato, and cheddar bake is so tasty! But maybe cauliflower pickles are something new for you.

Speedy Pickles 101

Speedy refrigerator pickles are such a great way to get your pickle fix. There’s no canning involved and it’s surprisingly straightforward to mix a speedy pickle.

You can make this recipe in about 10 minutes. All you’ll need is a couple of quart-sized jars (recycled jars are fine) and a small saucepan.

Zelda Said:

“Terrific pickles! They came out crisp and crunchy, and they hardly taste like cauliflower at all (works for us!!). We'll be putting these out with the charcuterie for Thanksgiving this year.”

See More Reader Reviews

What goes in

As always, scroll down for the printable recipe!

• Cauliflower: A whole head of fresh cauliflower will fill about two quart size jars.
• Spices & Flavors: This is the part where you can have a little fun (keep scrolling for some of our suggestions). The recipe we’ve tested uses fresh garlic, fresh dill, peppercorns, mustard seeds, and coriander seeds. Red pepper flakes are an optional addition that will make your pickles spicy.
• Pickling Liquid: You’ll need regular distilled white vinegar, water, sugar (not much, just 3 teaspoons), and salt.

Ways to change it

• Add other veggies. Cauliflower and carrots make a nice color combo. You could add other crisp vegetables, too, such as sliced onions (red onions will make your cauliflower a lovely pink!), green beans, or celery. Experiment and see what you like best. You may want to try these pickled vegetables with cauliflower, jalapẽno, carrots, radishes, and onions!
• Add turmeric. Add ½ teaspoon ground turmeric for a bright yellow color.
• Adjust sweetness. Increase the sugar for a sweet pickle, or make the pickles without sugar. A little sugar does temper the acidity of the vinegar but it’s technically optional.
• Use a different kind of vinegar. Cider vinegar or rice vinegar are good options. The flavor of your pickles will be slightly different. We wouldn’t recommend balsamic or malt vinegars because their flavor is too concentrated.
• Play around with the herbs and spices. Other good herb choices are fresh thyme, oregano, or rosemary. Bay leaves are a good addition, too.
• Change up garlic. Not a garlic fan? Leave the garlic out, or if you love garlic, add a few more cloves.
• Looking for a cooked Italian pickle? Try this recipe for Giardiniera from The Spruce Eats, with cauliflower, pearl onions, carrots, and celery.

How to Serve Pickled Cauliflower

As an appetizer. Try adding pickled cauliflower to your next charcuterie board or relish tray. People love munching on these lighter, low calorie nibbles. They provide a nice tangy contrast to the usual cheese and meat offerings.

As a side. Pickled cauliflower is a great way to eat your vegetables! It’s low calorie and economical. Serve it alongside your favorite sandwiches or roasted meats.

Keeping leftovers

Cauliflower pickles will keep in the refrigerator for three to four weeks. The flavor will intensify with time. If the liquid becomes cloudy or smells off, discard the pickles.

Refrigerator Dill Pickles – Speedy and Straightforward

• Yield: 10
• Prep: 15 minutes
• Cook: 5 minutes
• Total: 20 minutes

Ingredients

• 2 quart size jars
• 1 head cauliflower ( 2 pounds)
• 4 cloves garlic, halved
• 2 teaspoons black peppercorns
• 2 teaspoons mustard seeds
• 2 teaspoons coriander seeds
• 4 sprigs fresh dill

For Brine:

• 3 cups water
• 1 ½ cups white vinegar
• 3 teaspoons kosher salt
• 3 teaspoons granulated sugar (more or less, if desired)
• 1 teaspoon red pepper flakes (optional)

Method

1. Wash the jars and lids well with hot soapy water, rinse, and dry.
2. Cut cauliflower into small florets; rinse well with cool water. Drain well.
3. Divide garlic, peppercorns, mustard seeds, coriander seeds, dill, and red pepper flakes (if using) evenly between two jars. Fill each jar to the top with cauliflower florets.
4. In a small saucepan, bring water, vinegar, salt, and sugar to a boil over high heat. Once it comes to a boil, remove from heat and pour into jars. If needed, top off with water.
5. Cover jars and cool to room temperature before refrigerating.
6. Refrigerate at least 24 hours before serving.

Notes

Storage: Cauliflower pickles will keep in the refrigerator for 3 to 4 weeks. The flavor will intensify with time.

Adding vegetables: If desired, add other veggies. Cauliflower and carrots make a nice color combo but you could add other crisp vegetables, too, such as sliced onions, green beans, or celery. Experiment and see what you like best.

Colored pickled cauliflower: Add ½ teaspoon ground turmeric for a bright yellow color. If you add sliced red onions, the brine and cauliflower will turn pink.

Sweetness: You can increase the sugar for a sweet pickle, or make the pickles without sugar. A little sugar does temper the acidity of the vinegar but it’s technically optional.

Vinegar: Apple cider vinegar or rice vinegar could be substituted but it will change the flavor of the pickled cauliflower. Balsamic or malt vinegars are not recommended.