Spicy Quick-Pickled Cauliflower


Simple spicy pickled cauliflower is perfect for snacking but also good in a salad, on a sandwich, or in Bloody Marys. The hardest part of this recipe is the wait.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
1 day 1 hrs
Total Time:
1 day 1 hrs 20 mins
12 servings


  • 1 (2 pound) cauliflower, trimmed and cut into florets

  • 1 tablespoon minced garlic

  • 2 teaspoons crushed red pepper flakes

  • 1 teaspoon mustard seeds

  • ½ teaspoon whole black peppercorns

  • 2 cups distilled white vinegar

  • 2 cups water

  • 1 tablespoon sea salt

  • 1 teaspoon white sugar


  1. Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.

  2. Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.

  3. Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.

  4. Place jar in the refrigerator for 24 hours, shaking every 8 hours.

Nutrition Facts (per serving)

25 Calories
0g Fat
5g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 25
% Daily Value *
Total Fat 0g 0%
Sodium 464mg 20%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 2g
Vitamin C 36mg 178%
Calcium 22mg 2%
Iron 6mg 31%
Potassium 245mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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