Someone once said that if you’re eating a selection of foods that span the color of the rainbow, then you’re probably eating healthy. That person was wickedly wise. I’m a salad freak, and I like to make my salads as colorful as possible with added tomatoes, avocado, red kidney beans, garbanzo beans, berries, feta cheese, cucumber, bell peppers… you name it, and I’ll put it in my salad. I also happen to love my vegetables. There’s rarely a vegetable I won’t try, and I enthusiastically enjoy most everything. Pickled vegetables are terrific too, my favorite being Bread and Butter Pickles and Green Beans. Today I’ve Pickled Cauliflower with an added bonus of red bell peppers and carrots.
Besides the fact that it’s way colorful and pretty, this stuff also makes a terrific low-cal snack or Happy Hour treat (especially for those of us who like to indulge in things like Cookie Dough Cupcakes and Candied Bacon).
The recipe comes from the folks at Fine Cooking magazine. It’s not your typical pickle recipe. This one involves some funky but wonderful spices like cumin, coriander and mustard seeds. Their flavors come alive when they are toasted briefly in a heated saucepan.
Here are some more goodies that get added to the brine, along with garlic, ginger, onion and cider vinegar.
Your veggies are stuffed into a jar (or a big glass bowl). I suppose you could always just pickle cauliflower… or only carrots… but they’re so pretty to mix them all together.
The hot, hot brine is poured over the top. Let those veggies soak in the brine until it is totally cooled off. Then close the lid and refrigerate it. The veggies get to chill out and pickle themselves for two days before they’re ready for tasting.
And then… they are pickled! These babies will be delicious to munch on for two weeks in your refrigerator. If you’re interested in “canning” them for a longer shelf life, see the original recipe on the Fine Cooking website for instructions on how to do so. I’m pretty sure you won’t need them to last longer than two weeks though. They’re delicious and crispy, and they have that wonderful pickled flavor along with the interesting array of added spices.
Pickled Cauliflower
Recipe Details
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 cups cider vinegar
- 5 medium garlic cloves, peeled & lightly smashed
- Three ¼-inch thick slices peeled fresh ginger
- 1/2 small onion, peeled & thinly sliced
- 1/2 cup granulated white sugar
- 2 tablespoons Kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1 small head of cauliflower, cut into 1½-inch florets
- 4 medium carrots, peeled & sliced lengthwise into 4-inch pieces
- 1 small red bell pepper, seeded and sliced into strips
Instructions
- Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
- Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
Can I use this recipe and process the jars in a canning kettle?
Probably- I’m not familiar with traditional canning.
I made this condiment and it turned out delicious.
Seriously delicious!!
I just wanted to respond to some of the questions I saw asked. The ratio of vinegar to water is two to one, so these pickles can be canned. America’s test kitchen has a very good canning recipe that I have used several times. It employs low temperature pasteurization that tends to leave the pickles more crisp. I also saw that someone asked about using artificial sweetener in place of the sugar. I do not think that would work because the chemistry of artificial sweetener is so different from sugar. I also doubt that purple cabbage will turn everything else purple because the sugar will tend to seal each of the vegetables. I hope these comments are helpful.
Made these pickles today. The recipe is really beautiful and easy to follow. I added a bit more termiric than the recipe asked for but the pickles look just great. I love the smell. It is what a kitchen should smell like in fall☺️.
Absolutely the best recipe! I just love these pickles and love to have them in fridge. I am so lucky that my husband does not like savoury pickles, only sweet. So when I make these they are all mine.
This is my kind of pickled cauliflower. Sweet and spicy and very intense. Very little is needed to satisfy a craving.
Veggies are great but are very strongly pickled favored. I made 2 quart jars of vegetables, and I needed about a cup more liquid than the recipe called for. I just re-read the recipe carefully and saw that it calls for a cup of water that is not listed on the ingredients list. Don’t skip that. I cooked the garlic but didn’t add it to the jars and I skipped the onion. There just wasn’t enough room for these.
These pickles are awesome! Was just looking for a recipe for pickled cauliflower, but the peppers and carrots make this way better! Plus the jar looks beautiful with the mix of colors
Can you substitute coriander seeds with ground coriander?
Might come across a bit too strong?
It turned out pretty dang good! Thank you for the recipe!
Irresistible! We can’t stop nibbling these! I prepared them just to garnish a beet hummus but I think I will enjoy them on their own!
What kind of vinegar is “cider” vinegar? Apple? White?
Apple Cider Vinegar 🙂
Fine Cooking site has now been redirected to Food and Wine. Sadly this recipe is no longer posted. Do you have recommendations for the hot water bath in order enable storage out of the fridge?
I’m not so familiar with traditional canning, so I’m not sure- sorry!
This is literally the exact same recipe from Fine Cooking issue 87 (published September 2007), not even slightly adapted. So did they steal it from you or did you steal it from them?
I reference Fine Cooking magazine as the source within the post as well as in the recipe card. Did you not read the post?
I made this recipe for the first time today. I did run into some troubles. There is not enough brine per recommended veggies. I backed the veggies in nice and tight too. Also, the onions are part of your brine, so when you dump the brine over the veggies all of the onions collect at the top and I ended up having to scoop them off the top to get enough brine in the jar . Next time I’m going to incorporate the onions in with the other veggies.
Do you think baby carrots would work?
Probably- or maybe cut the baby carrots in half lengthwise.
I actually prefer my cauliflower pickles to be soft not crunchy. Should I parboil cauliflower separately before finishing this recipe?
Probably!
Could you use powdered condiments instead of fresh and seeds
I haven’t tried it!
Question, can monk fruit be used instead of regular sugar?
I have never tried monk fruit, so I’m not sure!
Can I use a red onion in the recipe?
Probably? It might turn the mixture a bit pink… not sure!
Thank you! This was just what I was looking for . I don’t can anything but love pickled veggies. A fridge recipe is perfect 🙂
I’m a diabetic. Can a sugar substitute be used ?
I’m not very familiar with sugar substitutes, but I would think that would be okay.
I love love pickled veggies. This combo does look the best ever! I think serving this with a side of potatoes would be amazing.
OMG yummmm! I love love LOVE pickled veggies – can’t wait to make these!
I’ve never had pickled cauliflower before trying this and now I am in love! So good!
What an easy recipe and an awesome condiment to have on hand! Looking forward to making this today!
I’m keto so sugar is out. Can I use a substitute?
I’m not familiar with Keto sugar subs, sorry!
Can I use ground mustard, coriander and cumin instead? If so, what amounts? Thanks!
Hi Emily, I’d say if you want to make spice substitutions that you’ve just got to experiment!
Your pictures are absolutely perfect. They outline the process perfectly and show exactly how it should look when you are tackling the pickling process. I have yet to try pickling cauliflower, but I’m sure it tastes great! I love carrots and bell peppers pickled, so that was a great addition too! Thank you for sharing, I can’t wait to try this recipe at home.
this was the first recipe that worked for keeping the veggies crisp and favor was great., thank you
I have made these several times they turned out great!
These look delish! Could they be made successfully without the sugar to go with a low carb diet?
I don’t think you’ll get a “pickled” flavor without the sugar…
Yum…… years later and your post has saved my life…
This looks soo delish! Does the brine have to completely cover the veggies? I think I cut too many.
How did they turn out?
Thanks for the recipe! Everybody in the family loves this one. We tried 3 different recipes this year and this one is hands down everyone’s favorite!
Packed these as tightly as I could into a 2-quart jar, but when I added the liquid it only covered about 2/3 of the veg. Do I need to make another batch of the brine, or can I just stir them occasionally?
It will probably be okay if you turn the jar once in a while.
How would I make these using an old fashioned crock where you put a plate on the top of them and let them set so long? It sounds fun! Pls advise!
I’ve not done that before, so I’m not sure!
Wow!! never new this could be so easy, thank you.
Love these pickled veggies in whole wheat pita with salami or turkey breast, feta or sliced asiago cheese, spinach and wasabi mustard dipping sauce! Yummo!
Made this last night, can’t wait to taste it. Here a photo @ http://www.flickr.com/photos/majamaki/7157030305/
Looks like it turned out perfect- enjoy!
Can this be water bath canned?
I included a link for traditional canning instructions in the *tips on the recipe.
How do you think this would taste with the last green tomatoes from the autumn garden?
I have yet to pickle anything, but the ease of this recipe really makes me want to try it. I would happily snack on these pretty veggies all day long.
I didn’t know pickles could be so pretty!
Great recipe! I have to make this, I loved pickled vegetables!
Beautiful! I love pickled veggies, just never thought about making my own! These look pretty too! 🙂
What gorgeous colors. I’ve never pickled anything but I’m excited to try!
Love the pickled veggies! I would enjoy them daily over my salads 🙂
I love pickling things and pickled anything. Vinegar is something I adore. Your veggies are absolutely gorgeous!
I love, love, love pickled cauliflower. I love anything pickled, actually. Especially Brussels sprouts…have you ever tried those?