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Pickled cauliflower

Pickled Cauliflower

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  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 2 quart jars 1x


Here’s how to make quick pickled cauliflower! Add bell pepper, carrot and dill to make a colorful jar filled with tangy flavor.


  • 2 quart-sized mason jars with lids
  • 1 small cauliflower head
  • 1/2 red bell pepper
  • 2 small carrots
  • 4 garlic cloves
  • 1 large handful fresh dill
  • 1 tablespoon coriander seeds
  • 2 tablespoons peppercorns
  • 2 tablespoons sugar
  • 3 tablespoons kosher salt
  • 1 ⅓ cups white vinegar
  • 2 cups water


  1. Wash the mason jars and lids in hot soapy water. Rinse them, then let them air dry.
  2. Cut the cauliflower into florets. Cut the red pepper and carrot into strips. Peel and slice the garlic cloves in half.
  3. Tightly pack the cut vegetables into the mason jars. Then pack in the following ingredients, divided between the two jars: garlic, dill, coriander seeds and peppercorns.
  4. In a medium saucepan combine the sugar, kosher salt, white vinegar, and water and bring to a boil.
  5. Once just boiling, remove from the heat and pour the hot brine into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
  6. Place the lids on the jars and screw on the rings until they are tight. Cool to room temperature and transfer to the refrigerator. Refrigerate 24 hours. The pickles last up to 1 month refrigerated.
  • Category: Essentials
  • Method: Canned
  • Cuisine: American
  • Diet: Vegan