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- Add up to a ½ cup more sugar if you prefer a sweeter pickled cauliflower.
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- I used a 52-ounce (1.5 liter) hinged lid mason jar, but any lidded airtight container or bowl will work.
© 2025 Seeking Good Eats™
This pickled cauliflower recipe is the tastiest way to use up all those fresh garden vegetables - no canning required! You'll love this super simple refrigerated pickling process that produces perfectly crunchy, sweet, and tangy (with a hint of spice) fresh cauliflower pickles paired with bell peppers, onion, garlic, and fresh herbs. Perfect for snacking, parties, or even gifts!
Quick and Simple. Pickling cauliflower is super easy and simple without the hassle of water bath canning. Just fill mason jars or any jar that seals tightly with your ingredients and top with the hot pickling liquid. Let it cool, then place in the fridge to blend the flavors and then eat 'em up!
Summer Treasures. I love to do this simple pickling process for many of my summertime garden favorites, such as beans, peapods, cauliflower, carrots, pickles, or peppers. You can also change up the ingredients for different flavor profiles as you desire.
Healthy. You may use a sugar substitute such as allulose to make this sugar free and keto friendly. Refrigerator cauliflower pickles are plant-based, low carb, gluten-free, and low-calorie! Honey or other natural sweeteners may be used as well.
Here are the ingredients you will need to make easy pickled cauliflower recipe:
For exact ingredient quantities, please see the recipe card below!
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Making pickled cauliflower is easy - here's how. For full instructions, please see recipe card below.
1. Add cauliflower and vegetables to an airtight container.
2. Make pickled cauliflower brine.
3. Pour the hot liquid into the jars covering the vegetables.
4. Cool completely, then refrigerate at least 2 days before serving.
Store in the fridge for up to 1 month in an air-tight container.
I find that for the best taste and crunch, they are best if consumed within one month of making them. I have had them in the fridge for longer when I have made larger batches, and they still taste good, but they do start to get soft over time.
Yes, they can go bad. Depending upon the original canning method, the time frame in which they go bad is different. Water bath canned vegetables are stored on a pantry shelf and can last up to 1 year, sometimes longer. Refrigerated pickled vegetables usually last for 1 to 2 months.
Make sure that once your cauliflower cools on the counter and you place your air-tight lid, transfer it to the fridge and chill let it sit for a minimum of 24 hours before consuming. This ensures the best flavor.
If your pickled cauliflower has turned pink, it is likely due to a chemical reaction between the natural pigments in the cauliflower and the brine or other ingredients used in the pickling process. This color change can be a result of various factors, including pH, minerals, and other compounds in the ingredients.
While the color change might be surprising, it's usually harmless and doesn't necessarily indicate spoilage. However, if you notice any unusual or off-putting odors, flavors, or textures in the pickled cauliflower, it's best to err on the side of caution and avoid consuming it.
No, you do not need to rinse pickled vegetables before consuming them.
1. Start with firm and fresh vegetables.
2. Clean the vegetables well and remove any spoiled spots.
3. Choose a crispier vegetable to pickle - cauliflower, cucumbers, carrots, beans, etc.
4. Use a vinegar with 5% or high acid content (white, apple cider, and rice).
5. While not necessary, you can use a pickling salt. It is finer and purer because it does not contain a anti-sticking agent that some salts do.
6. Try using ingredients that help to crisp vegetables, such as alum or Pickle Crisp.
Oh yes! Cauliflower is low in calories, low carb, high in fiber, and loaded with vitamins, minerals, and antioxidants! Cauliflower pickles are the perfect healthy snack! Feel free to use a sugar substitute in this recipe.
You can pickle any vegetable, and some are better than others. I find that "crunchy" veggies such as cucumbers, carrots, beans, pea pods, cauliflower, broccoli, and even asparagus are great for making pickles!
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© 2025 Seeking Good Eats™
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