Cut the cauliflower: Wash cauliflower and remove the florets from the stems, making sure the cauliflower will fit into the desired pickling jar with room for water to completely cover.Prepare the pickling jar: Add cut cauliflower to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the cauliflower. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the cauliflower pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled cauliflower is good up to one month in the refrigerator.
Vinegar: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for this pickled vegetable recipe.
Recommended jar: Because cauliflower is a wide vegetable, choose a large and wide jar so the florets fit within the jar with about ½ - 1 inch space (2-3 cm) below the lid.
Other recommended tools: small saucepan, cutting board, knife set
Prep Ahead + Storage: Refrigerator pickled cauliflower should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.
Nutrition Note: The nutrition information for this recipe was calculated with the full amount of salt and sugar used in the brine. However, the actual amounts absorbed by the cauliflower is much less.