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Pickled Cauliflower is an easy recipe you make ahead of time

Quick and Easy Pickled Cauliflower

Quick and easy pickled cauliflower creates a flavor packed take on this veggie you will love! This refrigerator cauliflower pickle recipe will add zip and tang to so many dishes.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 2 days
Total Time 2 days 20 minutes
Servings 8
Calories 39kcal
Author Kat Jeter & Melinda Caldwell


  • 1 small Cauliflower
  • 1/2 Red Pepper
  • 1/2 Orange bell pepper
  • 1 cup White vinegar
  • 1 cup Apple cider vinegar
  • 2 cups Water
  • 4 cloves Garlic
  • 2 Tbsp Sugar or sugar substitute
  • 1 tablespoon Kosher salt plus more to taste
  • 2 teaspoons Mustard seed
  • 2 teaspoons Coriander seeds
  • 2 teaspoons Black peppercorns
  • ¼ teaspoon Red pepper flakes


  • Divide the sliced cauliflower, and bells peppers evenly between 2 wide mouth pint mason jars.
  • Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
  • Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
  • Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.


Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 880mg | Potassium: 86mg | Fiber: 1g | Sugar: 4g | Vitamin A: 484IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg