Description
This easy pickled cauliflower is crisp, tangy, and packed with flavor from vinegar, garlic, and aromatic spices. It makes a versatile condiment, snack, or side dish that becomes even more delicious after a few days in the refrigerator.
Ingredients
1 medium head cauliflower, cut into florets
1 1/2 cups white vinegar
1 1/2 cups water
2 tbsp kosher salt
2 tbsp sugar
1 tbsp mustard seeds
1 tbsp coriander seeds
1 tsp black peppercorns
2 garlic cloves, smashed
1 bay leaf
Instructions
- Combine the white vinegar, water, kosher salt, sugar, mustard seeds, coriander seeds, and black peppercorns in a medium saucepan.
- Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve completely.
- Remove the saucepan from the heat and allow the brine to cool to room temperature.
- Cut the cauliflower into evenly sized bite-sized florets.
- Place the cauliflower florets into a clean glass jar.
- Add the smashed garlic cloves and bay leaf among the florets.
- Pour the cooled brine over the cauliflower until all pieces are fully submerged.
- Press the florets gently with the back of a spoon to release any trapped air bubbles.
- Seal the jar tightly with a lid.
- Refrigerate for at least 24 hours before serving. For best flavor, allow the cauliflower to cure for 2 to 3 days.
Notes
Add sliced carrots, red bell peppers, or onions for a colorful mixed pickle.
Include crushed red pepper flakes or sliced jalapeños for extra heat.
Add dill seeds, fresh dill sprigs, or whole cloves for additional flavor.
Substitute part of the white vinegar with apple cider vinegar for a slightly sweeter taste.
Use fresh cauliflower for the best texture, as frozen cauliflower may become soft.
Store in a tightly sealed jar in the refrigerator for up to 3 weeks.
Allow the brine to cool before pouring to help maintain a crisp texture.
Serve with sandwiches, grilled meats, charcuterie boards, salads, or roasted dishes.
Nutrition
- Serving Size: 1/2 cup
- Calories: 35 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
