If you have never made refrigerator pickled vegetables before, this easy pickled cauliflower recipe is the perfect place to start. Fresh cauliflower florets get packed into a half gallon jar with minced garlic, dried dill, mustard seeds, celery seeds, and black peppercorns and then covered with a simple homemade vinegar brine that you make in just minutes on the stovetop. There is no canning equipment required, no special skills needed, and the whole thing comes together in about 15 minutes.
Pop the jar in the fridge and in just 24 hours you have the crunchiest and most flavorful homemade pickled cauliflower you have ever tasted.
What I love most about this recipe is how versatile and simple it is. The brine is tangy and savory with just a touch of sweetness that balances everything out perfectly without making the cauliflower taste sweet at all.
It is naturally keto friendly and gluten free, making it a great snack option to always have on hand in the fridge. Eat it straight from the jar, add it to a snack board or charcuterie board, or serve it alongside burgers and sandwiches for a crunchy tangy bite that makes everything better.
The flavor gets even more delicious the longer it sits in the brine so I always try to wait at least two or three days before diving in.
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.
You can find all of my snack recipes here: Gluten Free Snack Recipes
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
More Recipes to Enjoy
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Easy Refrigerator Pickled Cauliflower
- Total Time: 20 minutes
- Yield: half gallon
- Diet: Gluten Free
Description
This easy refrigerator pickled cauliflower recipe makes the crunchiest and most flavorful homemade pickled vegetables with no canning required! Fresh cauliflower florets are packed into a half gallon jar with garlic, dried dill, mustard seeds, celery seeds, and black peppercorns and covered with a simple homemade vinegar brine. Keto friendly, naturally gluten free, and ready to eat in just 24 hours!
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
- Cook Time: 5 minutes
- Category: Snacks, Vegetables
- Method: Pickling
- Cuisine: American
If you make this Easy Refrigerator Pickled Cauliflower I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.
Don't forget to save this recipe to your Pinterest boards so you can find it again all year long!
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.
Top Tip
Make sure your cauliflower florets are cut into similar sized pieces before packing them into the jar. Pieces that are too large will not pickle evenly and may stay crunchy in the center while the outside gets soft. Aim for bite sized florets that are roughly the same size so every piece gets equal contact with the brine and pickles evenly all the way through. Also make sure to pack the cauliflower tightly into the jar so the brine fully surrounds every floret from the very start.
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Frequently Asked Questions
This pickled cauliflower recipe is not sweet. There are only 2 teaspoons of sugar in the entire half gallon jar which is just enough to balance the tanginess of the vinegar without making the cauliflower taste sweet at all. The overall flavor is tangy and savory with hints of garlic, dill, and warm spices. If you are looking for a sweet pickled cauliflower you would need to significantly increase the sugar in the brine.
This pickled cauliflower will keep in a sealed jar in the refrigerator for up to four weeks. The flavor gets better and more developed the longer it sits in the brine so do not be afraid to let it go a couple of weeks. Always use a clean utensil when reaching into the jar to keep the brine fresh and uncontaminated.
Yes! The cauliflower is ready to eat after just 24 hours in the refrigerator. At that point it will have a mild pickle flavor with a very satisfying crunch. If you can wait a few extra days the flavor will deepen significantly and the cauliflower will have a much more robust tangy and garlicky flavor. I personally like to wait at least two to three days before opening the jar for the best results.
Absolutely! This vinegar brine works beautifully with other vegetables too. Try adding sliced carrots along with the cauliflower for a colorful and flavorful combination. Sliced jalapeños, green beans, sliced bell peppers, and radishes all pickle wonderfully in this same brine. You can even do a mix of several vegetables in the same jar for a fun and colorful refrigerator pickle medley.
Yes and it is delicious! Simply add 1 teaspoon of red pepper flakes to the jar along with the other spices before pouring the brine over the cauliflower. The heat level is mild to medium with one teaspoon so add more if you like a bigger kick. You can also add sliced fresh jalapeños or dried chili peppers to the jar for a different kind of heat.
Yes! This recipe can easily be cut in half to make a 2 quart jar instead of a half gallon. Simply halve all of the ingredients including the brine and follow the recipe exactly as written. A smaller batch is a great option if you are trying pickled cauliflower for the first time or if you only have half a head of cauliflower to use up.
Yes, starting with a clean sterilized jar is important for food safety and for keeping your pickled cauliflower fresh as long as possible. The easiest way to do this is to run your jar through the dishwasher on the hot dry cycle right before using it. You can also wash it thoroughly with hot soapy water and let it air dry completely. Since these are refrigerator pickles and not shelf stable canned pickles the sterilization does not need to be as rigorous as traditional canning but a clean jar always makes a difference.
