This crunchy, tangy Pickled Cauliflower recipe is about to become your new favorite condiment! Add it to tacos, salads, charcuterie boards, and so much more — or just snack on it all day long, like I do!
This homemade Pickled Cauliflower has tart, bright flavor and a snappy, fresh crunch. It makes for a fun appetizer or a tasty salad topper. And it’s an awesome side to a quick Grilled Cheese Sandwich or a couple of Easy-Peel Hard Boiled Eggs with a slice of buttery, toasted English Muffin Bread. I might even be known to eat this as my lunch, all by itself, straight from the jar…yes, this easy pickled cauliflower recipe is THAT good!
What Makes This Pickled Cauliflower Totally Irresistible
I’ve made a complete turnaround over the years in my view of cauliflower. This veggie used to be on my “blah” food list – but with irresistible recipes like this, I’m a cauliflower convert! Here’s what makes it a hit in my book:
- Irresistible flavor + texture. You know me. I absolutely love tart, crunchy, pickled things = all my pickles recipes. Turns out, all I needed to do to enjoy cauliflower was pickle it!! 🥳 This cauliflower is bright and sassy, just a touch sweet, with a delightfully crisp texture.
- Easy to make. Like my Pickled Garlic and Pickled Jalapenos, making this pickled cauliflower is a breeze. This is a refrigerator pickle recipe, which means you don’t need to fuss with the full canning process.
- So versatile. The fresh crunch and zippy flavor make this recipe the perfect tasty contrast to appetizer buffets, salads, taco bars, and most any meal. It just seems to go with EVERYTHING!
What You’ll Need
Here’s everything you’ll need to make your own pickled cauliflower. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
- Cauliflower – Cut or break the cauliflower into 1 to 1½”-inch florets. This is the perfect size because it can be easily eaten in one bite.
- Onion and bell pepper – Adding these veggies infuses the cauliflower with more flavor and texture interest, plus I love the color that red bell pepper adds to the jar.
- Garlic – This gives the cauliflower a little kick, infusing the jar with traditional garlic-pickle flavor. You can eat it, too – it’s delightful once it’s had time to soak up the pickling brine.
- Pickling spices – You can buy pre-made mixes of pickling spices, but I use a simple combination of peppercorns, mustard seeds, and red pepper flakes.
- Apple cider vinegar – My family’s favorite vinegar base for this cauliflower pickling brine.
- Water – This dilutes the vinegar for a balanced brine.
- Salt – When making pickles, salt doesn’t just enhance flavor — it helps preserve the vegetables too.
- Honey – For a touch of sweetness; sugar can be used as a substitute.
How to Make Pickled Cauliflower
Let’s get pickling! Find the full instructions below, but here’s a visual overview.
- Fill the jar. Add the vegetables and spices to a 1-quart jar: layer in a third of the cauliflower, onion, bell pepper, garlic, peppercorns, mustard seeds, and red pepper flakes, then repeat this layering two more times.
- Make the brine. Bring the vinegar, water, salt, and honey to a boil in a pan, stirring to dissolve the salt. Then pour the brine into the jar, over the vegetables and spices. Use a spoon to press the vegetables into the brine so they’re completely submerged.
- Pickle! Let the contents of the jar cool to room temperature, then cover and refrigerate for 4 hours. The flavor and texture will change and develop with time.
Tips & Variations
Here are some pointers for making this recipe, plus ways to switch things up.
- Want pure white cauliflower? Our family likes the flavor of cauliflower pickles when we use apple cider vinegar. Just know that the cauliflower will take on that darker color the longer it sits in the brine. This doesn’t mean it’s gone bad, and it really does not turn color very much. But if color matters to you, and you want pure white cauliflower, use white vinegar or rice vinegar instead.
- A note about size. I like to use 1 to 1½”-inch cauliflower florets, to eat these like pickles. But you could also chop the veggies smaller, if you want to use this as more of a sandwich-topper or taco-topper. Or…just cut the cauliflower according to the size specified, then you can always chop the mixture once it’s pickled, to add to sandwiches and tacos!
- Add curry powder. I’ve also made curried pickled cauliflower for a little extra zip. Simply add sweet or hot curry powder to the pickling brine — start with about 1/2 teaspoon, taste, and add more if you’d like. Note that this will definitely give your jar a golden hue.
- Use fresh herbs. Adding sprigs of fresh dill, cilantro, or parsley can elevate the taste of your pickled cauliflower too. Just tuck a sprig or two into the jar before pouring in the brine.
- Spice it up. If you really like heat, add a sliced jalapeño or serrano pepper to the jar.
Serving Suggestions
While I can’t help but snack on this pickled cauliflower straight from the jar, there are a LOT more ways to use it!
- Charcuterie boards. Add a jar of pickled cauliflower to your next Charcuterie Board. Pickles are a palate cleanser, so you can eat them between bites of cheese and meat. Would also be great served alongside a Butter Board!
- Salads. Toss the pickled cauliflower into a green salad or a grain bowl for a punch of acidity and crunch. Try them in this Sweet Potato Bowl or my Carnitas Burrito Bowls!
- Sandwiches & wraps. Use pickled cauliflower as a topping for your favorite sandwiches. I like to chop it nice and fine, and layer it into a grilled cheese sandwich with sharp aged cheddar. Swap out the giardiniera in this Italian Beef Sandwich, for this fresh homemade pickled cauliflower.
- Tacos. Add some pickled cauliflower to Mole Pork Tacos or Blackened Shrimp Tacos for a snappy alternative to the usual tomatoes, onions, and lettuce.
How to Store
This recipe is not meant to be canned and stored in the pantry. Once you’ve prepared your pickled cauliflower, seal the jar tightly and keep it in the refrigerator. When stored correctly in the fridge, pickled cauliflower keeps well for up to 4 weeks. Be sure to use clean utensils (and not your fingers!) when removing cauliflower from the jar to avoid introducing bacteria, which will cause your pickled cauliflower to spoil faster.
More Tasty Ways to Use Cauliflower
Pickled Cauliflower
Ingredients
- 3 cups fresh cauliflower pieces, 1" to 1½" in size
- ¼ cup thinly sliced yellow onion
- ¼ cup thinly sliced red bell pepper
- 2 large cloves garlic, halved
- 1 teaspoon whole peppercorns
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 1¼ cups apple cider vinegar (see Notes)
- 1¼ cups water
- 1 tablespoon Morton kosher salt
- 2 tablespoons honey
Instructions
- To a clean 1-quart jar, layer in ⅓ of the cauliflower, onion, bell pepper, garlic, peppercorns, mustard seeds, and red pepper flakes. Repeat with a second layer. Finish with a third layer.
- In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Stir until salt dissolves. Pour hot mixture over cauliflower mixture in the jar, pressing down on the vegetables so the brine covers them completely – the veggies will shrink a bit, so press them in fairly firmly.
- Let cool on the counter to room temperature. Twist on a lid and refrigerate for at least 4 hours. Pickled flavor will increase the longer it sits. Store in fridge for up to 4 weeks.
Notes
Nutrition Information:
This post was originally published in 2013, then updated in 2025.
I cant wait to make this and serve it inside a breakfast burrito ! I imagine it would also be delicious with roasted chickpeas on a green salad. Thanks for the recipe.
Wow pickled cauliflower! Now that is interesting. I’ve seen a lot of pickled everything being from Louisiana but cauliflower is something new. this has been added to my list of things to try!! and brandie from country cook send me, glad she did.
I just made these, they are awesomely delicious! Thanks for the recipe!
Oh wow! I would love to try this! I love pickled anything…the more vinegar in something, the better! The texture I bet of the cauli is just perfect!
I agree with your vinegar thought, I love it, too! And, yes, the texture of the cauliflower is perfect for this. Thanks, Averie!
So fun! I just love anything pickled!
Great recipe, this would be a great hostess gift for summer barbecues.
Great idea! I’ve given some small jars to friends, but should definitely make some more for summer get togethers…awesome hostess gift!
I love this idea!!
I seriously cant wait to try every recipe you have listed above for cauliflower… you are rockin it girl!
What a great summer time recipe. I’ll make a jar for my family and give the other two as gifts. Thank you!
I love how you think! It’s so fun to give gifts from the kitchen!
Such an awesome idea for one of spring’s best veggies!
Pickled deliciousness. Love this recipe and I’m with Marly – I’d be eating that entire jar.
Give me anything with a pucker and I’m in. Even cauliflower.
This get’s me so excited for canning season! It’s almost here :) I love pretty much every pickled vegetable…especially pickled beets :).
I could definitely see eating these straight from a jar…although they might be great on a salad as well. Can’t wait to try it!
I’ve pickled many vegetables in my day, but never cauliflower! Definitely going to have to give these a go!!
Love anything pickled! Great idea to use cauliflower!