I make Homemade Pickled Cauliflower that comes out brighter, crunchier, and so addictive you’ll never buy the jarred stuff again.

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I adore this Hot Pickled Cauliflower Recipe because it hits weird spots in my brain that store jars miss. I love the crunch, the vinegary snap, and the little heat from jalapeños that keeps me coming back.

But it’s not delicate. It’s loud, brash, and full of garlic flavor that makes sandwiches, salads, and late-night snacking suddenly worth it.

And I binge it straight from the jar when no one’s looking. Pickled Cauliflower Salad showed me it holds together and stays punchy.

No frills, just a fierce, addicting jar I can’t stop opening. Worth every messy bite.

Honest. I swear.

Ingredients

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Crunchy base, light and surprisingly filling.
Plus orange pop and extra crunch.
Basically spicy kick, fresh heat you control.
Pungent punch, adds savory backbone.
Tangy brine that makes it pickled.
Thins the brine so it’s not overpowering.
Balancing sweetness, tames acidity and heat.
Makes flavors pop, crucial for brine.
Warm bite and little bursts of heat.
Little pops of mustardy, earthy zing.
Citrusy, floral note that’s unexpectedly bright.
Quick shortcut for complex pantry spice mix.
Adds lingering heat, use sparingly.
Subtle herbal depth, smells cozy.
Fresh, herbaceous finish if you’re into it.

Ingredient Quantities

1 medium head cauliflower, cut into bite sized florets (about 1.5 lb)

2 medium carrots, peeled and sliced into coins (optional for color and crunch)

2 jalapeños, thinly sliced (more or less to taste)

4 garlic cloves, smashed

2 cups distilled white vinegar

1 cup water

2 tablespoons granulated sugar (heaping if you like slightly sweet)

1 tablespoon kosher salt

1 teaspoon whole black peppercorns

1 teaspoon yellow mustard seeds

1 teaspoon coriander seeds

1 tablespoon pickling spice (optional, can substitute the spices above)

1/2 to 1 teaspoon red pepper flakes, depending on desired heat

2 bay leaves

2 small sprigs fresh dill or 1 teaspoon dried dill (optional)

How to Make this

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1. Wash and trim cauliflower into bite sized florets, peel and slice the carrots into coins if using, thinly slice the jalapeños, and smash the garlic cloves roughly; set everything aside.

2. Sterilize two pint jars or one large jar by washing in hot soapy water and pouring boiling water over them, or run them through the dishwasher on the hottest cycle; leave lids and rings nearby.

3. Pack the jars tightly but without crushing: layer cauliflower, carrots, jalapeño slices, and garlic, tucking in the bay leaves and dill sprigs; add the whole peppercorns, mustard seeds, coriander seeds, red pepper flakes and pickling spice if using.

4. In a medium saucepan combine the vinegar, water, sugar, and kosher salt; stir and bring to a simmer over medium heat so sugar and salt dissolve and the spices bloom, about 3 to 5 minutes.

5. Once the brine is simmering, taste carefully and adjust sweetness or salt if needed; remember the flavors will mellow a bit as they pickle.

6. Pour the hot brine over the packed jars, leaving about 1/2 inch headspace; press down gently with a spoon to remove big air pockets and make sure the vegetables are submerged.

7. Wipe rims clean, screw on lids fingertip tight, then let jars cool to room temperature on the counter for about an hour; the lids may pop as they seal.

8. For best texture, refrigerate the pickles and wait at least 24 hours before eating, but they get better after 48 hours; if you prefer a softer bite, you can briefly blanch the cauliflower 1 minute in boiling water then ice bath before packing.

9. Keep these pickles in the refrigerator for up to 3 to 4 weeks; always use a clean fork to remove portions to avoid contamination.

10. Tip: for extra crunch add a small pinch of calcium chloride (pickle crisp) or use very cold water in the brine for a crisper result, and if you like more heat add extra jalapeño seeds or up the red pepper flakes next time.

Equipment Needed

1. 1 sharp chef knife
2. 1 sturdy cutting board
3. 1 vegetable peeler
4. 1 medium saucepan
5. Measuring cups and measuring spoons
6. 1 heatproof funnel or jar funnel (helps pour brine)
7. 1 long handled spoon or ladle for pressing and pouring
8. 2 pint jars with lids and rings (or 1 large jar)

FAQ

Q: How long do these hot pickled cauliflower last in the fridge?
A: Kept in a clean jar in the fridge they stay great for 3 to 4 weeks, sometimes longer if you haven't double dipped. Flavor keeps changing over time, they get tangier the longer they sit.

Q: Can I can these for shelf stable storage?
A: This recipe is meant as refrigerator pickles. To make them shelf stable you need to follow a tested hot water bath canning recipe and proper jars. Do not assume this exact brine and method will be safe for long term shelf storage without a canning guide.

Q: My cauliflower turned soft, how do I keep it crunchy?
A: Blanching the florets in boiling water 1 to 2 minutes then shocking in ice water helps lock in crunch. Also use fresh cauliflower, avoid overcooking, and keep salt and sugar amounts as written. Adding a little calcium source like a clean grape leaf or a pinch of pickling crisp can help too.

Q: Can I change the vinegar or sweetener?
A: Yes, you can swap up to half of the white vinegar with apple cider vinegar for a milder taste. For sweetener you can use honey or maple syrup but start with less and warm the brine so they dissolve. Don’t swap vinegars and reduce acidity without checking safe pickling guidelines.

Q: How spicy will these be and can I adjust the heat?
A: Pretty spicy if you use the full jalapeños and red pepper flakes. Remove the seeds and membranes from the jalapeños for less heat, or add more chiles for extra kick. Taste the brine before pouring and remember heat builds up a bit over time.

Q: Can I add other veggies or different spices?
A: Totally. Carrots, cauliflower, green beans or baby cukes work well. Swap or add spices like fennel, cloves, or more mustard seeds. Just try to keep similar veggie sizes so everything pickles evenly.

Hot Pickled Cauliflower Recipe Substitutions and Variations

Cauliflower: try broccoli florets for a greener pickled veggie, or use small cauliflower florets plus some sliced fennel for a sweeter anise note.
Jalapeños: swap with serrano peppers if you want more heat, or use banana peppers for mildness and tang.
Distilled white vinegar: you can use apple cider vinegar for a fruitier flavor, or white wine vinegar for a subtler acidity (keep same total acid volume).
Fresh dill: substitute with 1 teaspoon dried dill if you dont have fresh, or use a few sprigs of fresh tarragon or parsley for a different herb aroma.

Pro Tips

1) Blanching trick: if you want a slightly softer, less chalky cauliflower, drop florets in boiling water for 45–60 seconds then dunk in ice water. Don’t overcook though or they get mushy, aim for just a tiny give.

2) Keep it crunchy: add a pinch of calcium chloride (Pickle Crisp) or use very cold water in the brine to help maintain snap. Also pack jars tightly but don’t smash, and press veggies down so they’re fully submerged.

3) Taste the brine hot: when it’s simmering, taste and tweak salt or sugar now because once it’s in the jar you can’t change it. Remember flavors mellow after a day or two so if you want bold pickles err on the side of slightly stronger.

4) Layer for flavor and hygiene: tuck whole spices and garlic in different spots through the jar so every bite gets flavor, and always use a clean fork to take pickles out to avoid any contamination that shortens shelf life.

Hot Pickled Cauliflower Recipe

Recipe by Jot Punji

0.0 from 0 votes

I make Homemade Pickled Cauliflower that comes out brighter, crunchier, and so addictive you’ll never buy the jarred stuff again.

Servings

servings

Calories

kcal

Equipment: 1. 1 sharp chef knife
2. 1 sturdy cutting board
3. 1 vegetable peeler
4. 1 medium saucepan
5. Measuring cups and measuring spoons
6. 1 heatproof funnel or jar funnel (helps pour brine)
7. 1 long handled spoon or ladle for pressing and pouring
8. 2 pint jars with lids and rings (or 1 large jar)

Ingredients

1 medium head cauliflower, cut into bite sized florets (about 1.5 lb)
2 medium carrots, peeled and sliced into coins (optional for color and crunch)
2 jalapeños, thinly sliced (more or less to taste)
4 garlic cloves, smashed
2 cups distilled white vinegar
1 cup water
2 tablespoons granulated sugar (heaping if you like slightly sweet)
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
1 tablespoon pickling spice (optional, can substitute the spices above)
1/2 to 1 teaspoon red pepper flakes, depending on desired heat
2 bay leaves
2 small sprigs fresh dill or 1 teaspoon dried dill (optional)

Directions

Wash and trim cauliflower into bite sized florets, peel and slice the carrots into coins if using, thinly slice the jalapeños, and smash the garlic cloves roughly; set everything aside.
Sterilize two pint jars or one large jar by washing in hot soapy water and pouring boiling water over them, or run them through the dishwasher on the hottest cycle; leave lids and rings nearby.
Pack the jars tightly but without crushing: layer cauliflower, carrots, jalapeño slices, and garlic, tucking in the bay leaves and dill sprigs; add the whole peppercorns, mustard seeds, coriander seeds, red pepper flakes and pickling spice if using.
In a medium saucepan combine the vinegar, water, sugar, and kosher salt; stir and bring to a simmer over medium heat so sugar and salt dissolve and the spices bloom, about 3 to 5 minutes.
Once the brine is simmering, taste carefully and adjust sweetness or salt if needed; remember the flavors will mellow a bit as they pickle.
Pour the hot brine over the packed jars, leaving about 1/2 inch headspace; press down gently with a spoon to remove big air pockets and make sure the vegetables are submerged.
Wipe rims clean, screw on lids fingertip tight, then let jars cool to room temperature on the counter for about an hour; the lids may pop as they seal.
For best texture, refrigerate the pickles and wait at least 24 hours before eating, but they get better after 48 hours; if you prefer a softer bite, you can briefly blanch the cauliflower 1 minute in boiling water then ice bath before packing.
Keep these pickles in the refrigerator for up to 3 to 4 weeks; always use a clean fork to remove portions to avoid contamination.
Tip: for extra crunch add a small pinch of calcium chloride (pickle crisp) or use very cold water in the brine for a crisper result, and if you like more heat add extra jalapeño seeds or up the red pepper flakes next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.