Pickled Cauliflower

Quick and easy pickled cauliflower florets, tangy, sweet, and a little spicy, good for charcuterie boards or snacking.

Why You'll Love Pickled Cauliflower

The florets need to sit fully submerged in the pickling liquid for at least 3 days to develop flavor, and they'll keep in the fridge for up to a month. That makes them easy to prep ahead for a charcuterie board or a gathering.

Tips and Tricks

• Use fresh, firm cauliflower for the best crunch.
• Make sure to fully submerge the cauliflower in the pickling liquid to ensure even flavor.
• Let it sit for at least 3 days for maximum flavor development.

Variations

Try these fun twists on the basic pickled cauliflower:

• Add sliced garlic or chili flakes for some heat.
• Mix in some fresh dill or mustard seeds for an herbal note.
• Use apple cider vinegar instead of rice wine vinegar for a sweeter tang.

Substitutions

Swap these ingredients if needed:

• Rice wine vinegar can be replaced with white vinegar or apple cider vinegar.
• Sugar can be swapped for honey or maple syrup for a different sweetness.
• Black peppercorns can be substituted with coriander seeds or mustard seeds.

Best Served With

• Charcuterie and cheese boards
• Sandwiches and burgers
• Grilled meats or roasted vegetables
• As a crunchy snack with cocktails

How to Store Leftovers

• Store pickled cauliflower in an airtight jar or container in the refrigerator. It will keep well for up to one month.

Common Questions

Pickled Cauliflower

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Quick and easy pickled cauliflower florets with a great balance of tang, sweetness, and spice. Ideal for charcuterie boards or snacking.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 cups

Course: Appetizer, Dressing/Condiment

Cuisine: American

Calories: 455

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 cauliflower cut into bite-size florets (use about half if large)
• ½ cup rice wine vinegar
• 6 tablespoon sugar
• 2 teaspoon kosher salt
• 1 teaspoon black peppercorns

Equipment

• Saucepan
• Heatproof jar or container

Method

 

1. Bring rice wine vinegar, sugar, kosher salt, black peppercorns, and 1 cup water to a boil.
2. Place cauliflower florets in a heatproof jar or container. Pour the hot pickling liquid over the cauliflower to fully submerge it.
3. Let cool to room temperature, then cover and refrigerate.
4. Best enjoyed after a few days of pickling. Will keep for up to 1 month refrigerated.

Nutrition

Calories: 455kcalCarbohydrates: 103gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 4828mgPotassium: 1783mgFiber: 13gSugar: 83gVitamin A: 24IUVitamin C: 277mgCalcium: 157mgIron: 3mg

Notes

Storage: Keep the jar covered in the fridge, where it holds well for up to a month. The flavor actually improves after the first few days as the florets take on more of the brine.

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