Lemony Pickled Cauliflower Recipe


PIckled cauliflower is a great thing to have on hand during the holiday barrage of sweets and treats. Its tart crunch will help you keep your taste buds balanced and happy.

Recipe Facts

Active: 15 mins
Total: 12 hrs
Serves: 32 servings
Makes: 1 quart

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  • 2 pounds cauliflower

  • 1 cup apple cider vinegar

  • 1 cup water

  • 2 teaspoons sea salt

  • 1 small lemon, sliced

  • 1 large garlic clove, sliced

  • 1/4 teaspoon peppercorns


  1. Wash cauliflower and break it into florets.

  2. In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.

  3. Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.

  4. When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.

  5. Using tongs, pack cauliflower into the prepared jar and top with brine.

  6. Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.

  7. Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.

  8. Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.

Special equipment

mason jar

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Nutrition Facts (per serving)
18 Calories
0g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 18
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 1g
Vitamin C 26mg 130%
Calcium 12mg 1%
Iron 0mg 1%
Potassium 87mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)