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Quick Pickled Cauliflower
5 from 6 votes

Quick Pickled Cauliflower

This quick Pickled Cauliflower is incredibly easy. No processing jars required. This is a great beginner recipe and has so many uses!

Prep Time
15 mins
Total Time
15 mins
Servings: 40 servings
Calories: 10 kcal
Course: Appetizer, Condiments, Snacks
Cuisine: American

Ingredients

  • 1 head cauliflower
  • 1 bell pepper red
  • 1 jalapeños
  • 4 teaspoon black peppercorns divided
  • ½ onion large
  • 1 cup white vinegar see notes
  • 1 cup water
  • 2 tablespoons sugar
  • 4 cloves garlic
  • 4 teaspoons coarse kosher salt divided, or sea salt
  • 8 prigs dill weed

Instructions

    Cup of Yum
  1. Wash cauliflower.
  2. Remove core and leaves.
  3. Cut cauliflower into bite sized pieces. Cut larger florets in half or quarters.
  4. Place on pan on medium low heat. Add vinegar of your choice, water and sugar.
  5. Crush garlic cloves with the side of your knife.
  6. Add them to vinegar. Heat vinegar but do not let it boil.
  7. Slice onion, jalapeños and red pepper.
  8. Add onion, 1 teaspoon of salt and 1 teaspoon of peppercorns to the bottom of each jar.
  9. Layer cauliflower with a few jalapeños and a few slices of red pepper.
  10. Leave about 1/2″ headspace. Add a few sprigs of dill and cover with warmed vinegar. I also add 1 garlic clove to each jar.
  11. Cover with lid. See notes below.
  12. Refrigerate once jars have cooled to room temperature.

Notes

  • It is best to not use metal lids to store products with vinegar because the vinegar can corrode the metal. The plastic lids pictured are a perfect alternative and can be reused.
  • You can eliminate sugar and they are still delicious.
  • Use any vinegar you would like to use. White vinegar, white wine vinegar, I used chive blossom vinegar. Light color vinegar will give your final product a nicer appearance.
  • Don’t use iodized salt. Use kosher, sea salt or canning salt should be used.
  • Completely cover the vegetables with the brine.
  • Allow jars to sit in the refrigerator at least overnight before sampling.
  • Using wide mouth jars will make it easier to fill the jars.
  • Recipe can be doubled, tripled and more if you are giving the jars as gifts or you can use them up in a few months.
  • They will last for about 3 months stored in the refrigerator.

Nutrition Information

Serving 10servings per jar Calories 10kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 238mg (10%) Potassium 60mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 102IU (2%) Vitamin C 11mg (12%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 40 servings

Amount Per Serving

Calories 10

% Daily Value*

Serving 10servings per jar
Calories 10kcal 1%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 238mg 10%
Potassium 60mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 102IU 2%
Vitamin C 11mg 12%
Calcium 7mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.