Description
This pickled cauliflower is a crisp, tangy, easy recipe that adds bold flavor to snack boards, sandwiches, and simple dinner ideas. I love making it as a healthy snack, quick appetizer, and meal-prep favorite because it is bright, crunchy, and packed with pickled vegetable flavor using simple pantry staples.
Ingredients
1 medium head cauliflower, cut into florets
2 cups water
2 cups white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
3 garlic cloves, smashed
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
1 teaspoon turmeric
1 small green bell pepper, chopped
Instructions
1. Wash the cauliflower well and cut it into bite-sized florets.
2. Divide the cauliflower and green bell pepper between 2 clean jars, then add the garlic cloves.
3. In a saucepan, combine the water, white vinegar, salt, sugar, mustard seeds, black peppercorns, red pepper flakes, and turmeric.
4. Bring the brine to a gentle boil and stir until the salt and sugar dissolve completely.
5. Carefully pour the hot brine over the vegetables until fully covered.
6. Let the jars cool to room temperature, then seal and refrigerate.
7. Chill for at least 24 hours before serving for the best flavor.
Notes
Do not overcook the brine or blanch the cauliflower too long, or the florets can lose the crisp texture that makes this recipe so good.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer / Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 3g
- Sodium: 590mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickled cauliflower, refrigerator pickles, easy recipe, healthy snack, quick appetizer, pickled vegetables, meal prep, food ideas