This recipe for easy refrigerator pickled cauliflower is a quick way to make the best crunchy snack without any canning. With cauliflower florets, dill and a vinegar brined you can make these pickled veggies. I used a half gallon jar to prepare this keto friendly snack in.
I love the ease of refrigerator pickled anything! You simply add your spices and vegetables to a jar and then pour the simple vinegar brine over top.
I also have a yummy recipe for Refrigerator Bread and Butter Pickles. If you are looking for ways to use summer veggies you might also like my Gluten Free Homemade Walnut Pesto, this Air Fryer Roasted Parmesan Broccoli or my Healthy Mexican Street Corn Salad.
Ingredients
- Half Gallon Jar
- Minced Garlic
- Mustard Seeds
- Celery Seeds
- Black Peppercorns
- Dried Dill
- Cauliflower
- Water
- White Vinegar
- Sea Salt
- Granulated Sugar
Instructions
Wash your jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.
Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.
In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.
Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.
Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.
Store in the refrigerator for up to 4 weeks.
Variations
- Spicy - add 1 teaspoon red pepper flakes to the jar
- Small Batch - cut this recipe in half to make a 2-quart jar
- With Carrots - use a medium sized head of cauliflower and 1 cup chopped carrots
Supplies
Storage
These easy refrigerator pickled cauliflower can be stored in an air tight jar in the fridge for up to four weeks. You can eat this recipe after 24 hours, but it gets better the longer it's in the fridge.
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Easy Refrigerator Pickled Cauliflower
- Total Time: 15 minutes
- Yield: half gallon
- Diet: Gluten Free
Description
This recipe for easy refrigerator pickled cauliflower is a quick way to make the best crunchy snack without any canning. With cauliflower florets, dill and a vinegar brined you can make these pickled veggies. I used a half gallon jar to prepare this keto friendly snack in.
Ingredients
1 - Half Gallon Jar
2 Tbsp Minced Garlic
2 tsp Mustard Seeds
1 tsp Celery Seeds
2 tsp Black Peppercorns
2 tsp Dried Dill
1 large head Cauliflower, washed and cut into florets
3 cups Water
1 ½ cups White Vinegar
3 tsp Sea Salt
2 tsp Granulated Sugar
Instructions
Wash your half gallon jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.
Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.
In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.
Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.
Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.
Store in the refrigerator for up to 4 weeks.
- Prep Time: 15 minutes
- Category: Snacks, Vegetables
- Method: Pickling
- Cuisine: Gluten Free
Keywords: easy, quick, best, keto, dill, jar, pickled veggies, brine, cauliflower florets, crunchy, no canning, vinegar, pickled refrigerator vegetables
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