How To Make Pickled Cauliflower
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How To Make Pickled Cauliflower
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If you're ready to elevate your snack game, this quick pickled cauliflower recipe is the tangy, crunchy upgrade you need! Ready in 10 minutes, it's perfect for tossing into salads, pairing with tacos, or just straight snacking from the jar. (Bonus: our step-by-step photos make it virtually foolproof!)
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Ingredients
- 1 cup water 236 mL
- 2 tsp salt non-iodized
- 1 cup white vinegar 236 mL, or apple cider vinegar
- 2 cups cauliflower 150 g, florets
- 1 tsp black peppercorns
- ½ tsp red pepper flakes
Instructions
- Heat Liquid: Heat the water in a kettle, on the stove, or in the microwave until it’s boiling. In a glass mixing cup, add the water and salt and mix until the salt dissolves. Then, stir in the vinegar.
- Prep Cauliflower: Cut the cauliflower into small, evenly-sized pieces with a knife.
- Combine: Add the cauliflower florets to a glass mason jar (or anything non-reactive). Add seasonings like peppercorns, garlic, and chile flakes. Pour the liquid over the cauliflower, ensuring they’re completely covered.
- Pickle: Let the mixture cool to room temperature and seal the jar with a lid. Transfer it to the fridge and wait at least an hour before eating!
Notes
- Is this recipe safe for canning? No, it is not a canning recipe and should be stored in the fridge instead. If canning for long-term storage, be sure to follow the USDA canning practices.
- Can I use frozen cauliflower for this pickling recipe? You can, but fresh is always better. If you use frozen cauliflower, thaw and dry it before pickling.
- Store pickled cauliflower in the fridge for about 2-3 weeks. You can store it longer, but the cauliflower will become soft and lose flavor.
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