Quick Pickled Cauliflower

This Quick Pickled Cauliflower recipe requires no special equipment and comes together in under 30 minutes. The brine is infused with garlic, spices, and a hint of chili heat, giving the cauliflower a bold, zesty bite. It’s a tasty snack, perfect for tucking into sandwiches, serving with cheese boards, or simply enjoyed straight from the jar.

During the winter months it’s nearly impossible to find baby carrots to make Garlic Dill Pickled Carrots or pickling cucumbers to make a batch of Refrigerator Dill Pickles. Luckily when you’re in a pickle, cauliflower is in season and readily available.

Quick Pickled Cauliflower

Let’s be honest: raw cauliflower is… fine. It’s the reliable plain Jane of the veggie platter, usually there as a way to eat more ranch dip. But quick pickled cauliflower? That’s a total veggie glow up!

If you’ve never tried “quick pickling,” you’re about to meet your new culinary obsession. There’s no high-stakes pressure of fermenting for weeks or sterilized canning jars involved. We’re talking about a simple vinegar brine that transforms those crunchy white florets into tangy, zesty, and dangerously snackable morsels in just a few hours.

The best part is that YOU control what goes into the pickling brine. Don’t love coriander seeds? Try swapping them out for other seeds like celery seed, dill seed, or even a little cumin seed. Each brings its own character to the brine: celery seed adds a savory depth, dill seed leans classic and fresh, while cumin gives a warm, earthy edge.

Whether you like yours spiked with turmeric for that warm yellow glow or kicked up with a handful of red pepper flakes, this base recipe is your new blank canvas. Grab a jar—let’s get brining.

What is Quick Pickling?

In the world of food preservation, quick pickling (also known as “refrigerator pickling”) is the laid-back, low-stress cousin of traditional pickling.

While traditional pickling often involves sterilization, hot water baths, or weeks of fermentation to make jars shelf-stable, quick pickling is essentially a flavor-infusion hack. The vegetables marinate in a vinegar-based brine to achieve that signature tangy crunch in a fraction of the time.

Fridge pickling recipes are good if you want tasty pickles quickly. However, they have a much shorter shelf life (2-4 weeks) than traditional pickles and they must be kept in the fridge.

Ingredients in Quick Pickled Cauliflower

Most quick pickle recipes rely on a simple 3-2-1 ratio of liquids and seasonings. However, this pickled cauliflower recipe has a bit more tang to it and the ratio is closer to 1-1-1 ratio, with less sugar than most recipes.

• Cauliflower
• Carrot
• Bay Leaves
• Garlic
• Mustard Seeds
• Coriander seeds
• Black Peppercorns
• Chili Flakes
• White Vinegar
• Water
• Kosher Salt
• Sugar

Feel free to play with the brine ingredients to find your favourite flavour combination. Instead of white vinegar, use apple cider vinegar, malted, or rice vinegar. Adjust the level of sugar and salt to your liking and add your favourite spices and herbs.

If it has been a while since you’ve brought out the pickling spices, give them a quick toast in a dry pan before adding them to the brine. Toasting helps release the essential oils in the spices (which carry their aroma and flavor), creating a more flavourful brine.

Don’t love cauliflower? Try other sturdy vegetables like fresh green beans, red bell pepper strips, cucumbers, or carrots.

How to Make Quick Pickled Cauliflower

Begin this easy pickled cauliflower recipe by washing, then cutting the cauliflower into small bite-sized florets. Peel and slice the carrot into coins, if using. Next, pack the cauliflower florets and carrots tightly into 2 clean pint jars, dividing the garlic cloves and bay leaves between them.

To prepare the brine, toast the mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat for 1–2 minutes, until fragrant. Add the vinegar, water, salt, sugar, and chili flakes, if using. Bring to a boil, stirring to dissolve the salt and sugar.

Carefully pour the hot brine (including the spices) over the cauliflower in the jars, leaving about ½ inch of headspace. Tap the jars gently or use a skewer to release any trapped air bubbles.

Allow the jars cool to room temperature before covering with lids. Refrigerate for at least 24 hours before eating — 3–5 days is even better for full flavour.

Note: The volume of brine needed will vary depending on how tightly the vegetables are packed into the jars. Remember, the brine is filling the space around the vegetables, so if the vegetables are packed loosely, you’ll need more brine. If that’s the case, simply make a little more brine with the same ratio of water, vinegar, sugar, and salt. If you pack the vegetables tightly, this recipe gives just the right amount of brine.

Reduce Reuse Recycle

If you are like me and hate throwing food away, here’s great news. The leftover brine from pickled cauliflower (or other quick pickles) can be repurposed. With a few extra steps, you can make a spiced vinegar base for dressings or marinades. The brine is already salted and slightly sweetened, so adjust your recipe accordingly. Additionally, the vinegar will carry a garlic flavor — ideal for savory uses, but not for sweeter dressings.

• Strain out solids: First, strain the brine to remove any large bits, spices, or softened vegetables.
• Reduce: Simmer the strained brine gently in a saucepan to evaporate some of the water. This concentrates both the acidity and the flavors. Reduce by ⅓ to ½, depending on how bold you want it.
• Cool and store: Once reduced, let it cool and store it in a clean glass jar or bottle in the fridge. Use within 5 days.

Use it like vinegar: Whisk with olive oil, a touch of honey or mustard, and fresh herbs for a quick vinaigrette. It’s also great as a tangy splash in coleslaw, grain salads, or to deglaze a pan.

Note: This repurposed vinegar is not safe for canning or preserving. While it may taste strong and acidic, its pH is no longer guaranteed to be at a safe level for food preservation. Use it only for fresh applications like dressings or cooking — never for long-term storage or re-pickling.

Storing Quick Pickled Cauliflower

This is a quick pickle recipe, designed to be refrigerated and eaten fresh — not canned or shelf-stable. For best flavor and food safety, keep the jars in the fridge and enjoy within 1–2 weeks. After that, the cauliflower will begin to break down and change texture.

Do not attempt to preserve or store at room temperature.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Quick Pickled Cauliflower recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!