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Pickled Cauliflower

by Livestrong_Recipes  |  Jan 3, 2019

Pickled Cauliflower
Photo Credit: Jiri Hera/ adobe stock
  1. PREP
  2. 10 m
  • COOK
  • 05 m
  • 15 m

The pickled cauliflower are ready after refrigeration for one week and can be stored up to 3 weeks. Add them as a tart and tasty side to sandwiches, salads, or dinner plates. You can pickle the cauliflower with other veggies of your choice – carrots, beans, etc.



  • 1 Cauliflower (raw), Medium Head
  • 2 peppers Dried Red Chili Pepper, Chile De Arbol
  • 1 tbsp Sherry Vinegar
  • 1/2 cup Rice Wine Vinegar
  • 3 clove Garlic
  • 1/4 cup Sugar
  • 1 cup water
  • 1/4 tsp Salt


1 Thinly slice cauliflower into pieces < 1/4-inch thick.
2 In a bowl, add cauliflower and chili pepper.
3 In bowl combine the sherry and rice wine vinegar with cloves and sugar. Bring the water to a boil, remove from the heat and add salt stirring well until salt and sugar are dissolved. Pour mixture over the cauliflower and chili pepper. Cover the mixture and place in fridge for at least one week and up to 3 weeks.
4 TIP: While in the fridge, make sure cauliflower (and an other veggies of choice) are completely submerged in the liquid mixture.
5 photo credit: Graça Victoria/Hemera/Getty Images