Spicy Pickled Cauliflower

A sweet-spicy refrigerator pickled appetizer that everyone loves

Prep time: PT30M

Cook time: PT15M

Rating

4.81 stars (21 reviews)

mediterranean diet, pickled vegetables

4 cups of cauliflower florets (from 1 large or 2 small heads cauliflower)
3 2-inch pieces of ginger root
4 2-inch pieces of turmeric root
4 thai chilis (or more if you like more heat) (or 1/2 teaspoon red pepper flakes)
2 cups white vinegar
1 cups water
3 large garlic cloves (peeled and smashed)
1 tablespoon pickling or Kosher salt
2/3 cup sugar

Trim the cauliflower into bite-sized florets (about 1 1/2 inches), and discard the tough stems.
Peel the ginger and turmeric with a vegetable peeler, and slice them into thin, matchstick pieces.
Trim the stems off the chiles and slice them in half lengthwise. Leave the seeds and membranes in if you like more heat. Alternatively, cut the chiles into thin strips.
Place the vinegar, water, garlic, salt, and sugar in a large saucepan. Stir well so the salt and sugar are combined, and bring it to a boil. Reduce the heat and simmer for 5 minutes. Turn off the heat and let the brine cool for about 10 minutes.
Place the ginger, turmeric, chilis, and cauliflower into the hot brine. Stir it and let it sit for 10 minutes or until you can insert a sharp knife into the cauliflower, but it's still firm.
Using a ladle or slotted spoon, transfer the vegetables to a glass bowl with a lid, or a gallon jar with a lid. Pour enough hot brine over the vegetables to submerge everything. Discard any extra brine.
Store in a covered container in the refrigerator for up to 3 weeks. The vegetables should be ready to eat within 24-48 hours, but they taste better the longer they sit in the brine.

Desiree on 2025-06-19 (5 stars):
This recipe rocks, the cauliflower is addicting however I messed up and crushed my garlic instead of smashing so I did not remove it, the pickles are still delicious and the shallots I added to the mix also turned out amazing