Pickled Cauliflower
Elevate your snacking game or add a tangy twist to your meals with this vibrant Pickled Cauliflower recipe! Crunchy cauliflower florets are bathed in a flavorful brine made with white vinegar, turmeric, garlic, and aromatic spices like mustard seeds and black peppercorns. A hint of sweetness from sugar and optional red chili flakes for a touch of heat make this quick-pickling recipe irresistibly bold and balanced. Ready in just 25 minutes of hands-on prep and bursting with zesty goodness, these pickles are perfect for salads, charcuterie boards, or as a bright side dish. Plus, they stay fresh for up to a month in the refrigerator, making them a versatile and convenient addition to your kitchen. Whether you’re new to pickling or a seasoned pro, this easy refrigerator pickled cauliflower recipe is your go-to for quick and flavorful preservation!
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Recipe Information
Ingredients
- 1 medium head Cauliflower florets
- 2 cups Water
- 1.5 cups White vinegar
- 2 tablespoons Sugar
- 1 tablespoon Kosher salt
- 4 units Garlic cloves, peeled and smashed
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili flakes (optional)
Instructions
Wash the cauliflower thoroughly and cut it into small bite-sized florets.
In a medium saucepan, combine water, white vinegar, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, turmeric powder, and red chili flakes (if using).
Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely.
Once boiling, reduce the heat to medium-low and let the brine simmer for 2-3 minutes to enhance the flavors.
Place the cauliflower florets in a clean, heatproof jar or several smaller jars, packing them tightly but not crushing them.
Carefully pour the hot brine over the cauliflower florets, ensuring they are fully submerged.
Lightly tap the jars on the counter to release any trapped air bubbles, then seal the jars with lids.
Let the jars cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to develop fully.
Pickled cauliflower can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 36.9 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2163 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
