Crunchy Pickled Cauliflower in Just 24 Hours!
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.
Servings 12
Ingredients
- 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.