Pickled Cauliflower – this pickled cauliflower is so good! Crisp and tart, it goes well on salads and makes an delicious addition to an appetizer tray! Cauliflower, cumin seeds, coriander seeds, fennel seeds, bell and/or hot peppers, white wine vinegar, and pickling salt!
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Have you discovered the joys of pickling? I don’t just mean the book, The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market – though that is the book that I found this recipe in. I’m talking about pickling in general.
It is by far my most favorite way to preserve veggies. It’s so easy and the results are always stellar. I remember when I used to think pickles meant … well … pickles. You know those green ones that come in either sour dill or sweet.
I never realized that there are a world of pickles out there. You can pickle practically any vegetable you can think of.
Like cauliflower for example. Who knew pickled cauliflower could be so yummy?! I love having a jar of these pickles in the fridge. They are great on an antipasto platter, or on salads, or I like to eat them just like you would a standard pickle, a little bit on the side while eating a sandwich and chips.
They get a subtle spice from the cumin and coriander (I didn’t have any fennel) and the hot peppers give them a pleasant amount of heat. Plus they are so easy. Once you start pickling, you’ll wonder why you didn’t do it sooner.
Water Bath Canning vs Quick Pickling
The recipe below is for water bath canning the pickles. If you aren’t familiar with water bath canning, I talk about it in greater detail in these Simply Good Dill Pickles. Water bath canning allows you to keep the jars in your pantry, they don’t have to be refrigerated until after they are opened.
To turn this recipe into a quick pickle, bruise the whole seeds a bit, a mortal and pestle is great for this, before adding to the jar. This allows them to release their flavor a little faster. Follow the rest of the instructions, except instead of canning, store them directly in the fridge. They will keep in the fridge for 2-4 months.
- Process 4 pint mason jars and lids per canning instructions (from a canning book). Put 1/4 teaspoon cumin, 1/2 teaspoon each of coriander and fennel in to each of the 4 pint jars. Toss the cauliflower and the peppers together and pack them tightly into the jars.
- In a nonreactive pan, bring the vinegar, water, and salt to a boil. Pour the liquid over the cauliflower, leaving 1/2 inch headspace. Close the jars with two piece lids and process the jars for 10 minutes in a boiling water bath (again use a canning book for complete instructions).
- Store the jars in a cool, dry, dark place for at least 3 weeks before eating. After opening store in the refrigerator.
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Update Notes: This was originally published in 2014 and has been updated for 2018.