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Pickled Cauliflower Recipe

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This Pickled Cauliflower recipe offers a tangy and crunchy vegetable treat made with fresh cauliflower, vibrant bell peppers, and aromatic spices. The cauliflower and vegetables are layered in a jar and submerged in a flavorful brine of apple cider vinegar, honey, and seasonings. After refrigerating for at least 4 hours, the pickles develop a delicious sharpness perfect for snacking, adding to salads, or serving as a zesty side dish. This simple no-cook preservation method delivers bursts of flavor while keeping the vegetables crisp and refreshing.

Ingredients

Vegetables

  • 3 cups fresh cauliflower pieces (1″ to 1½” in size)
  • ¼ cup thinly sliced yellow onion
  • ¼ cup thinly sliced red bell pepper
  • 2 large cloves garlic, halved

Spices & Seasoning

  • 1 teaspoon whole peppercorns
  • 1 teaspoon yellow mustard seeds
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon Morton kosher salt

Brine

  • 1¼ cups apple cider vinegar
  • 1¼ cups water
  • 2 tablespoons honey

Instructions

  1. Layer Vegetables and Spices: In a clean 1-quart jar, layer one-third of the cauliflower pieces, yellow onion, red bell pepper, garlic, peppercorns, mustard seeds, and crushed red pepper flakes. Repeat the layering process two more times, finishing with a third layer to fill the jar.
  2. Prepare the Brine: In a small saucepan over medium-high heat, combine the apple cider vinegar, water, Morton kosher salt, and honey. Bring the mixture to a boil, stirring occasionally until the salt fully dissolves.
  3. Pour Brine over Vegetables: Immediately pour the hot brine mixture over the layered vegetables in the jar. Press down firmly on the vegetables to ensure they are fully submerged under the liquid, as they will shrink slightly with the brine.
  4. Cool and Refrigerate: Allow the jar to cool to room temperature on the counter. Once cooled, tightly seal the jar with its lid and refrigerate for at least 4 hours. For best flavor, let the pickled cauliflower develop for longer. Store in the refrigerator for up to 4 weeks.

Notes

  • Use apple cider vinegar for a balanced tang and slightly sweet flavor, but white vinegar can be substituted if needed.
  • Honey adds a mild sweetness; adjust or substitute with sugar for a different sweetener.
  • Vegetables should be cut into uniform 1″ to 1½” pieces for even pickling and crunch.
  • The pickled flavor intensifies over time, with the best taste after at least 24 hours.
  • Ensure vegetables are fully submerged in brine to prevent spoilage.

Find it online: https://marthatasty.com/pickled-cauliflower-recipe/