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Close-up of fresh cauliflower florets with whole black peppercorns scattered on top, highlighting the textures and details of the vegetables and spices.

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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Appetizer, Dressing/Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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