Amazing Quick-Pickled Spicy Cauliflower

This quick-pickled spicy cauliflower recipe gets the ‘amazing’ descriptor. After trying it for the first time, my friends literally said “you need to put this on the blog!” So here we are. And I do think it’s a spicy cauliflower recipe that is well deserving of being called amazing. You can make this easy, quick-pickled cauliflower in under 30 minutes. They’re a twist on refrigerator-style pickles. Or, you could sterilize your jars and make them shelf-stable too. Easy as that!

Why You’ll Love This Quick-Pickled Spicy Cauliflower Recipe

If you’ve read my other recipes, then you know I like a “loose” recipe.

One that can be modified and customized. One that doesn’t require exact measuring.

Well, this quick-pickled spicy cauliflower recipe is just that!

But if you want exacts…

I think you’ll love this easy pickled cauliflower recipe for these reasons:

• The flavour is bold and bright. The combination of turmeric powder, hot peppers and sugar balance the sweet and spicy flavours perfectly.
• They can easily be made shelf-stable. Just sterilize your jars thoroughly before adding in your ingredients and brine. Then you can keep these on the shelf for months to years. Be sure to follow proper guidelines for safe food pickling.
• You can customize your add-ins. Make them more spicy with extra peppers. Or add more garlic for a bite. If you love curry, some additional curry powder in here would be great too.

Should You Blanch Your Cauliflower Before Pickling It?

Yes, you want to blanch your cauliflower for 2 minutes before pickling it.

Blanching cauliflower is easy to do!

Simply bring a large pot of water to a boil. Then gently add in your chopped cauliflower.

Let cauliflower blanch in hot water for 2 minutes.

Finally, use a slotted kitchen spoon to remove, draining water.

That’s it!

What Ingredients Do I Need For Quick-Pickled Spicy Cauliflower

• A large head of cauliflower or two medium-sized heads
• Fresh hot peppers of your choice — I typically use whatever is fresh from the garden. I’ve used different varieties of cayenne peppers and chilli peppers.
• Garlic
• Pickling spice
• Pepper corns
• Water
• Pickling vinegar
• Pickling salt
• White sugar
• Turmeric powder
• Cumin powder
• Good quality canning jars — this recipe makes enough for 2!

5 Easy Steps To Make Spicy Pickled Cauliflower

Step 1: Chop cauliflower into bite sized pieces

Use a good quality, sharp kitchen knife.

No need to worry about perfectly uniform pieces. I like to chop them into bite-sized pieces.

It’s actually nice to have a combination of sizes when snacking on them!

Step 2: Add spices + add-ins to jars

Add your pickling spice, pepper corns, garlic, hot peppers to jar.

Get creative here! Add anything else you might like.

Here’s a few ideas:

• Bay leaf
• Curry leaf
• Red onions
• Ginger

Step 3: Blanch cauliflower

Blanch cauliflower for 2 minutes.

To do so, simply bring a large pot of water to a boil.

Once lightly boiling, add in cauliflower.

Remove after 2 minutes using a slotted spoon.

Then add your blanched cauliflower directly into your pickling jars. Pack tightly, using a spoon to push cauliflower deeper into jar.

Step 4: Bring brine to a boil

In another medium sized pot, add-in:

• Water
• Vinegar
• Sugar
• Pickling salt
• Turmeric powder
• Cumin powder

Mix well and bring to a boil.

Step 5: Fill jars

Once brine is boiling, carefully pour over cauliflower mixture in jars.

Leave about 1/2inch of room to top.

Then seal jars and let sit on the counter at room temperature until cool. About 3-4 hours.

How To Store Quick-Pickled Cauliflower

Quick-pickled cauliflower will keep in the fridge for months.

If you choose to sterilize your jars, you can easily make this pickled cauliflower recipe shelf-stable. In that case, it would keep well in your pantry or away from direct sunlight for 1-2 years.

Be sure to use safe canning practices!

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