Quick pickled cauliflower made easy! These crunchy cauliflower florets are soaked in a tangy dill brine and ready in just 24 hours—no canning required. This refrigerator pickles recipe is a simple way to preserve fresh cauliflower and add bold flavor to snacks, salads, and sandwiches. Tastes great after a day, and even better after a few.
Quick Refrigerator Pickled Cauliflower
I’m a vegetable gardener, and this time of year, our garden is bursting with fresh cauliflower. I love picking it straight from the garden and finding new ways to preserve it. One of my favorite ways to enjoy cauliflower is by pickling it—it’s crunchy, tangy, and packed with flavor. If you’re looking for a quick and easy recipe to use up your garden haul, these Cauliflower Dill Florets are the perfect solution. They’re ready in just a day, and they make a great addition to everything from sandwiches to salads to sneaking them straight from the jar!
If you’re into pickling, you’ll also want to check out some of my other favorite recipes, like Half Sour Pickles, Pickled Sugar Snap Peas, and Pickled Cherry Tomatoes. Each one is a simple, no-fuss way to preserve your garden bounty and add a burst of flavor to your meals. Whether you’re a seasoned gardener or just starting out, these recipes are a must-try for anyone who loves fresh, tangy, and crunchy preserved veggies!
How to Make Cauliflower Dill Refrigerator Pickles
Rinse the cauliflower and chop it into small pieces. Pack them tightly into a clean quart-size mason jar.
Add the garlic, mustard seeds, dill, peppercorns around the cauliflower.
In a small pot, mix water, apple cider vinegar, salt, and sugar. Heat on medium, stirring until the salt dissolves.
Pour the warm liquid over the cauliflower so it’s fully covered.
Put the jar in the fridge for at least 24 hours. It tastes even better after 2–3 days. Eat within 2 weeks for the best crunch.
How to Store Them
Store the pickled cauliflower in a sealed mason jar in the refrigerator. They will stay fresh and crisp for up to 2 weeks. Make sure the cauliflower is completely submerged in the brine to keep it flavorful and crunchy. No canning needed—just keep them chilled and enjoy!
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Crunchy Pickled Cauliflower in Just 24 Hours!
PrintIngredients
- 3 cups cauliflower florets bite-sized
- 3 cloves garlic minced
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds or 2 fresh dill sprigs
- 1/2 teaspoon black peppercorns
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon kosher or sea salt
- 1 teaspoon sugar
Instructions
- Rinse and chop cauliflower into small florets. Pack them tightly into a clean quart-size mason jar.
- Add in minced garlic, mustard seeds, dill and peppercorns to the jar with cauliflower.
- In a small saucepan, combine water, apple cider vinegar, salt, and sugar. Warm over medium heat, stirring until the salt dissolves. No need to boil—just heat through.
- Carefully pour the warm brine over the cauliflower, covering it completely. If it doesn’t cover them, add a little more water until it does cover. Let cool slightly, then seal with a lid.
- Chill in the fridge for at least 24 hours, but the flavor gets even better after 2–3 days. Eat within 2 weeks for the best crunch.
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