Quick Pickled Cauliflower

5 from 2 votes

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

Course Appetizer, Condiment, Snack

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 10kcal

Cost $6

Wash cauliflower.
1 head cauliflower
Remove core and leaves.
Cut cauliflower into bite sized pieces. Cut larger florets in half or quarters.
Place on pan on medium low heat. Add vinegar of your choice, water and sugar.
1 cup white vinegar, 1 cup water, 2 tablespoons Sugar
Crush garlic cloves with the side of your knife.
4 cloves garlic
Add them to vinegar. Heat vinegar but do not let it boil.
Slice onion, jalapeños and red pepper.
1 jalapeños, ½ large onion, 1 red bell peppers
Add onion, 1 teaspoon of salt and 1 teaspoon of peppercorns to the bottom of each jar.
4 teaspoons coarse kosher or sea salt, 4 teaspoon black peppercorns
Layer cauliflower with a few jalapeños and a few slices of red pepper.
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.
8 sprigs dill weed
Cover with lid. See notes below.
Refrigerate once jars have cooled to room temperature.

PRO TIPS FOR YOUR SUCCESS

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.