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If you love homemade pickles but don’t have time for the many steps that go with home canning, these overnight cauliflower pickles are an excellent solution. All you have to do is boil the brine, separate the cauliflower into florets, and fill the jars. It’s almost too easy! You can try them right away, but they’re best after about 24 hours. Keep the pickles refrigerated and use them within 2 to 3 weeks. The recipe makes 2 pints of cauliflower pickles.
What You’ll Like About This Dish
Fast and easy. Just steam the cauliflower, pack it into jars, and pour in the hot brine.
No canning required. These are refrigerator pickles, so the process stays simple.
Great flavor. Garlic, dill, mustard seed, coriander, and peppercorns add depth.
Make-ahead friendly. They keep in the refrigerator for 2 to 3 weeks.
Ingredient Notes
- Cauliflower: Cut into small florets for even pickling and better texture.
- White vinegar: Keeps the flavor bright and clean; do not substitute with weaker vinegars.
- Shallots: Mild onion flavor that complements the cauliflower.
- Spices: Mustard seed, coriander, and peppercorns add classic pickle notes.
- Dill sprigs: Fresh dill adds freshness and aroma.
- Crushed red pepper flakes: Add a hint of heat; adjust to taste.
Steps to Make Quick (Overnight) Cauliflower Pickles
- Bring the water to a boil; add vinegar and garlic and simmer briefly. Dissolve the salt.
- Steam the cauliflower florets just until crisp-tender, then cool.
- Divide cauliflower, shallots, spices, and dill between two pint jars.
- Pour the hot brine over the cauliflower.
- Cover the jars and refrigerate overnight before serving.
Tips
- Steam the cauliflower lightly—overcooking leads to mushy pickles.
- Pack jars loosely so the brine circulates well.
- Use glass jars designed for canning; they handle hot brine safely.
- Add a sliced jalapeño or extra red pepper flakes for more heat.
Recipe Variations
- Make them spicy. Add whole dried chiles or increase the crushed red pepper.
- Try other vegetables. Add carrots, celery, or green beans to the jars.
- Use different aromatics. Swap shallots for sliced garlic or thin onion slices.
- Add sweetness. Stir a teaspoon or two of sugar into the hot brine for a sweet-and-tangy profile.
Serving Suggestions
- Serve with sandwiches, burgers, or grilled meats.
- Add them to charcuterie or snack boards for crunch.
- Pair with chicken salad, tuna salad, or simple lunch plates.
- Choose them as a topping for grain bowls or salads.
How to Store
Refrigerate: Keep the jars tightly sealed and store in the refrigerator for 2 to 3 weeks.
Do not freeze: Pickled cauliflower loses texture in the freezer.
The flavor improves over the first few days, and the florets stay crisp when stored properly.
Overnight Cauliflower Pickles
Ingredients
- 1 ½ cups water
- 1 ½ cup white vinegar
- 4 cloves garlic, peeled
- 1 tbsp kosher salt
- 1 small cauliflower
- 2 medium shallots, thinly sliced
- ½ tsp mustard seeds
- ½ tsp coriander seeds
- ½ tsp black peppercorns
- Pinch crushed red pepper flakes
- 4 to 6 dill sprigs
Recommended Equipment
- 2 1-pint mason jars
Instructions
- Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the vinegar and garlic and reduce the heat to medium-low. Cook for 4 minutes. Add the salt and continue cooking until it dissolves.1 1/2 cups water | 1 1/2 cup white vinegar | 4 cloves garlic | 1 tbsp kosher salt
- Meanwhile, cut the cauliflower into small florets and put it in a steaming basket. Place the basket in a large pot of simmering water. The basket should be above the water. Cover the pot and steam the cauliflower for about 2 minutes, or just until the florets are crisp-tender. Remove the cauliflower to a bowl to cool.1 small cauliflower
- Divide the cauliflower florets between two 1-pint jars, alternating with the shallots, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and dill. Divide all ingredients equally between the two jars.2 medium shallots, thinly sliced | 1/2 tsp mustard seeds | 1/2 tsp coriander seeds | 1/2 tsp black peppercorns | Pinch crushed red pepper flakes | 4 to 6 dill sprigs
- Pour the hot brine over the cauliflower.
- Put lids on the jars and refrigerate overnight.
- Keep the pickles refrigerated and use within 2 to 3 weeks. Before serving, check for any off odors, cloudy brine, or mold — if anything seems off, discard and don't taste test.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
