If you love homemade pickles but don’t have time for the many steps that go with home canning, these quick 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 3 months. The recipe makes 2 pints of cauliflower pickles.
PrintQuick (Overnight) Cauliflower Pickles
These cauliflower pickles are easy to prepare, and there’s no need to process them. Refrigerate for about 24 hours for the best flavor, and use them within 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 12 servings 1x
- Category: Pickles, Home Canning
Ingredients
Scale
- 2 cups water
- 1 cup white vinegar
- 4 cloves garlic, peeled
- 1 tablespoon kosher salt
- 1 small head cauliflower
- 2 shallots
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- Pinch crushed red pepper flakes
- 4 to 6 dill sprigs
Instructions
- Bring 2 cups of water to a boil in a 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 to cook until the salt is dissolved.
- Meanwhile, cut the cauliflower into small florets. Put the cauliflower in a steaming basket and place it over simmering water. Cover the pan and steam the cauliflower for 2 minutes, or just until the florets are crisp-tender. Remove the cauliflower to a bowl to cool.
- Divide the cauliflower florets between two pint jars, alternating with the shallots, mustard and coriander seeds, peppercorns, red pepper flakes, and dill. Divide all ingredients equally between the two jars.
- Pour the hot brine over the cauliflower.
- Put lids on the jars and refrigerate overnight.
- Keep the pickles refrigerated and use within 3 months.
