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.
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 1/2 cups White Vinegar
3 tsp Sea Salt
2 tsp Granulated Sugar
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