Cauliflower is one of the most versatile vegetables out there. Not only can you serve it raw with your favorite veggie dip recipe or use it as a low-carb substitute in comfort food dishes like cauliflower breadsticks, but it also makes a great pickle.
Quick pickled cauliflower takes more patience than effort to make. (And even then, it doesn’t take much!) Soon, you’ll find yourself keeping pickled cauliflower in the fridge all summer long, right next to your quick pickled red onions and pickled corn.
Ways to Use Pickled Cauliflower
Pickled cauliflower is irresistible as a tangy, crunchy and vibrant snack straight out of the jar. It also fits right in on a relish tray paired with other pickled vegetables, or on a charcuterie board stacked with salty prosciutto, salami, blue cheese, olives and crusty slices of bread.
You can chop pickled cauliflower into smaller pieces and use it as a topper on roast beef sandwiches or Chicago-style hot dog sliders like you would with giardiniera. No matter how you serve it, we’re sure it’ll be your new favorite pickle.
How to Make Quick Pickled Cauliflower
Once you make the brine and cover your cauliflowerets, you only have to wait about 2 hours to get crunching.
Ingredients
- 2 small heads cauliflower, cut into florets
- 1/2 large sweet onion, halved and sliced
- 2 cups white vinegar
- 1 cup water
- 1 cup sugar
- 1/4 cup canning salt
- 1 teaspoon mustard seed
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
Directions
Step 1: Combine the raw vegetables
Place the cauliflower and onion in a large bowl. Make sure it’s big enough to hold a few cups of liquid in addition to the vegetables.
Step 2: Prepare the brine
In a saucepan, combine the white vinegar, water, sugar, canning salt, mustard seed, crushed red pepper flakes, celery seed and ground turmeric.
Step 3: Boil the brine
Bring the mixture to a boil. Then, reduce the heat and simmer until the sugar dissolves, about 1-2 minutes.
Step 4: Pour the brine over the vegetables
Pour the brine over the cauliflower and onion in the large bowl, and let cool.
Step 5: Refrigerate until serving
Cover the bowl, or transfer the mixture to jars with lids. Refrigerate at least 2 hours before serving.
Tips for Making Pickled Cauliflower
How can I make pickled cauliflower my own?
There are plenty of ways you can customized pickled cauliflower:
- Use a different kind of vinegar. If you don’t have white vinegar, try using white wine vinegar or apple cider vinegar instead. Just keep in mind your pickled cauliflower will have a different flavor.
- Try different spice combinations. Other spices that would work well with cauliflower are yellow curry powder and garlic.
- Make it keto. In place of the sugar, use your favorite keto-friendly sugar substitute and adjust the amount up or down to taste.
- Add more veggies to accompany the cauliflower. Carrots, celery, banana peppers, shallots and whole garlic cloves all go well with pickled cauliflower. Add chopped beets to give the pickled cauliflower a fuchsia color! Along with beets, here are more surprising foods you can pickle.
- Make it spicy. Adding sliced jalapenos is an easy way to give pickled cauliflower some heat. Extra red pepper flakes would do the trick, too.
How do I store pickled cauliflower?
Pickled cauliflower will last for up to 2 months in the refrigerator in a tightly sealed jar. Although, we’d bet it will be gone long before then!
More Ways to Cook with Cauliflower
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The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia Here's more on how to make cauliflower rice like a pro.
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Roasted Buffalo Cauliflower Bites
Try these savory bites for a kickin' appetizer that's tasty and healthy, too! —Emily Tyra, Traverse City, Michigan Learn how to store cauliflower the right way.
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I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. —Arlene Erlbach, Morton Grove, Illinois
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Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
Browned Butter Roasted Cauliflower
When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington
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This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon
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I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michiganhttps://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=768,768 768w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=1024,1024 1024w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=696,696 696w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=348,348 348w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=700,700 700w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=400,400 400w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=180,180 180w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Roasted-Rosemary-Cauliflower_EXPS_SDON16_18952_B06_03_8b.jpg?resize=10,10 10w" title="Roasted Rosemary Cauliflower" width="640">
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Roasted Rosemary Cauliflower
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New MexicoCauliflower & Tofu Curry
Cauliflower, garbanzo beans and tofu are each subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, OhioRoasted Cauliflower with Tahini Yogurt Sauce
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, CaliforniaBroccoli-Cauliflower Chicken Casserole
A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, KansasCheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, ArizonaSmoky Cauliflower Bites
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When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, PennsylvaniaCream of Cauliflower Soup
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, OhioGiardiniera
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Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. —Sandie Parker, Elk Rapids, MichiganTuscan Cauliflower Soup
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, MinnesotaCoconut Curry Cauliflower Soup
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Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, MichiganThe post How to Make Pickled Cauliflower appeared first on Taste of Home.
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