Print

Pickled Cauliflower

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crispy explosion of flavor, this pickled cauliflower is perfect for snacking or adding crunch to meals.

Ingredients

Scale
  • 1 head of cauliflower, cut into florets
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, smashed
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dill seeds
  • 1 teaspoon mustard seeds

Instructions

  1. Prepare the brine: In a pot, combine vinegar, water, garlic, salt, sugar, red pepper flakes, dill seeds, and mustard seeds. Bring to a boil and stir until salt and sugar are dissolved.
  2. Pack the cauliflower: Place the cauliflower florets in a sterilized jar and gently pack them in.
  3. Pour the hot brine over the cauliflower, ensuring florets are fully submerged.
  4. Cool down: Let the mixture cool to room temperature, then seal the jar and refrigerate.
  5. Allow to pickle for at least 24 hours before enjoying.

Notes

Best served crisp and cold. Store in a sealed jar and enjoy within two weeks.

Nutrition

Find it online: https://ameliasweets.com/2026/04/30/pickled-caulflower/

Scroll to Top