If you’re new to Live Eat Learn, we’ve pickled everything you can think of. From cabbage to onions, and even grapes (yup, you read that right). This quick-pickled cauliflower recipe is a faster option to traditional canning recipes, but it offers the same great flavors and textures. Cauliflower is one of my favorite vegetables to pickle because it really absorbs all the flavors of the brine. With a few simple ingredients, you’ll be well on your way to creating a tasty recipe. It offers a pop of flavor to salads, sandwiches, and even tacos.
Here’s what you’ll need
Quick pickled cauliflower is simple to whip up and provides a tangy crunch, all thanks to a small list of pantry staples.
Hot Water: Balances the acidity of the vinegar and ensures the salt dissolves. Salt: Enhances the flavor of the pickling liquid and balances the acidity. Make sure you’re using non-iodized salt to prevent a cloudy brine! White Vinegar: I love the tart flavor of white vinegar, but apple cider vinegar or white wine vinegar can work here. Just try to stick to lighter colored types of vinegars for cauliflower. Cauliflower: The key ingredient for this recipe is fresh cauliflower. Dice it small and evenly so the florets absorb the brine quickly and turn out tender yet crisp. Seasonings: I love the spicy combination of black peppercorns, red pepper flakes, and garlic cloves, but experiment to find your favorite flavor combination. Try bay leaves, oregano, cloves, coriander seeds, cumin seeds, dill, mustard seeds, or turmeric. Sugar: An optional addition to balance the tanginess of the vinegar. Alternatively, you can use honey.
How to make quick-pickled cauliflower
Recipe tips
Fresh cauliflower: For the best flavor and texture, choose a fresh, non-blemished cauliflower head over frozen or pre-cut cauliflower. Bite-sized pieces: Cut your cauliflower into small, bite-sized pieces. This will help it absorb the liquid quickly and evenly. Milder flavor: For a milder flavor, reduce the amount of vinegar in the brine and replace it with more water instead. Marinate: Let the cauliflower marinate for at least 1 hour in the fridge before eating it. The longer it sits, the more flavorful it will become.
How to store pickled cauliflower
Quick-pickled cauliflower is best stored in the fridge for about 2-3 weeks. Although you can store it longer, the cauliflower becomes very soft, and the flavor loses intensity the longer it sits. Note: These have not been tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.
How to use quick-pickled cauliflower
Your pickled cauliflower can be used in a variety of fun ways like this:
Snack: Eat it as a snack as-is. Topping: Top salads, sandwiches, and burgers with pickled cauliflower. Tacos: Add it to tacos, burritos, and more. Side dish: Use it as a side dish for tofu, tempeh, etc.
