Pickled Cauliflower with Red Onion
Bright, tangy, and irresistibly crunchy, this pickled cauliflower with red onion recipe is a must-try for lovers of bold, zesty flavors. Featuring tender cauliflower florets and vibrant red onion slices, this quick-pickle recipe comes to life with a spiced brine infused with garlic, black peppercorns, mustard seeds, and a subtle kick from crushed red pepper flakes. Made in just 20 minutes and ready to serve after a simple overnight chill, these homemade pickles are perfect as a refreshing side, a salad topper, or a savory addition to sandwiches. Whether you're meal-prepping or seeking a new take on pickling, this easy, refrigerator-pickled cauliflower and red onion recipe will elevate any dish with its irresistible crunch and tangy bite.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 1 large Red onion
- 250 ml White vinegar
- 250 ml Water
- 50 grams Granulated sugar
- 1 tablespoon Kosher salt
- 2 large Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Crushed red pepper flakes
- 2 whole Bay leaves
Instructions
Cut the cauliflower into small, bite-sized florets and thinly slice the red onion. Rinse and set aside.
Peel and lightly crush the garlic cloves.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Stir until the sugar and salt dissolve.
Add garlic cloves, black peppercorns, mustard seeds, crushed red pepper flakes, and bay leaves to the saucepan. Bring the mixture to a gentle simmer over medium heat.
In a clean, heatproof glass jar or container, layer the cauliflower florets and red onion slices.
Carefully pour the hot pickling brine over the vegetables, ensuring they are fully submerged.
Allow the jar to cool to room temperature before sealing tightly with a lid.
Place the jar in the refrigerator and let the vegetables pickle for at least 24 hours for the best flavor.
Serve the pickled cauliflower and red onion as a tangy side dish, salad topping, or accompaniment to sandwiches.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 66.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2021 mg | 43% | |
*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.
