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Pickled Cauliflower Recipe

This pickled cauliflower recipe makes a quick side for any main dishes. It only keeps for 2 weeks but will probably disappear long before then.
Prep Time10 mins
Inactive Time8 hrs
Total Time8 hrs 10 mins
Course: Side Dish
Cuisine: Global
Keyword: how to make pickled cauliflower, pickled cauliflower, pickled cauliflower recipe
Servings: 4 servings
Calories: 46kcal
Author: Luna Regina


  • 10 oz cauliflower washed and cut into florets
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2 cups water
  • 1 oz carrots julienned
  • 1 oz red bell peppers julienned
  • 0.5 oz jalapeños sliced
  • 2 cloves garlic sliced
  • 1/2 tsp dry mustard seeds
  • 1/2 tsp black peppercorns


  • In a bowl, combine 1/4 cup apple cider vinegar, 1/4 cup white vinegar, 1 tbsp sugar, and 1/4 tsp salt. Once the sugar and salt have dissolved, add to it 2 cups of water.
    step 1: Mix the pickling solution.
  • Arrange your washed vegetables (10 oz cauliflower, 1 oz carrots, 1 oz red bell peppers) into sterilized jar(s) along with sliced garlic (2 cloves), 0.5 oz sliced jalapenos, 1/2 tsp mustard seeds, and 1/2 tsp black peppercorns.
    step 2: Arrange vegetables and aromatics into jars.
  • Gently ladle the pickling solution into the jar(s) and seal tightly.
    step 3: Add the solution.
  • Leave to sit at room temperature overnight or for at least 8 hours.
    step 4: Seal the jars and leave them at room temperature overnight.
  • Refrigerate the jars. You can serve right away or wait for another 2-3 days for a better flavor.
    step 5: Store them in the refrigerator and serve as desired.


Serving: 1serving | Calories: 46kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 178mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1447IU | Vitamin C: 48mg | Calcium: 31mg | Iron: 1mg