Name: Italian-Style Pickled Cauliflower Recipe
Prep time: 20 min
Cook time: 15 min
Total time: PT-491240H34M55S
Cuisine: Italian
Ingredients: 1 large head of cauliflower; 4 teaspoons coriander seeds; 4 teaspoons fennel seeds; 4 teaspoons mustard seeds (optional); 4 dried hot chiles; 2 teaspoons dried thyme; 7 cups white vinegar; 7 cups water; 5 tablespoons pickling or kosher salt

Jump to Recipe

Introduction

This Italian-style pickled cauliflower is a tangy, flavorful snack that brightens up any meal. With aromatic spices and a crisp texture, it makes a delightful addition to antipasto platters or sandwiches.

A clear glass jar filled with many light cream cauliflower florets soaked in a clear yellowish brine, with one medium-sized cauliflower floret lifted halfway out of the jar by a silver fork resting on the jar's edge; a small sprig of bright green parsley rests on top of the cauliflower inside the jar, which sits on a white marbled surface next to a brown, white, and black checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head of cauliflower
4 teaspoons coriander seeds
4 teaspoons fennel seeds
4 teaspoons mustard seeds (optional)
4 dried hot chiles
2 teaspoons dried thyme
7 cups white vinegar
7 cups water
5 tablespoons pickling or kosher salt

Instructions

Step 1: Fill a large canning pot with water and heat it. Use a rack or metal steaming insert to keep the bottoms of the glass jars from touching the pot.
Step 2: Prepare 4 clean pint jars and new lids for sealing.
Step 3: Toast the coriander, fennel, and mustard seeds in a dry pan over medium heat until fragrant. Stir occasionally and turn off the heat as soon as you hear the first seed pop.
Step 4: Break the cauliflower into bite-sized pieces suitable for pickling. Cut around the stem and separate the florets into smaller pieces, trimming stem pieces as needed.
Step 5: Divide the toasted spices, dried thyme, and hot chiles evenly among the jars.
Step 6: Pack the cauliflower pieces into the jars, leaving about 1/2 inch of headspace at the top.
Step 7: In a pot, bring the white vinegar, water, and salt to a boil. Carefully ladle the hot pickling liquid into the jars, covering the cauliflower completely. You may have some liquid left depending on how tightly packed the jars are.
Step 8: Wipe the rims of the jars clean before sealing with new lids (reuse the metal rims if desired). Submerge the jars in simmering water for 15 minutes to process.
Step 9: Remove the jars and let them cool on a cutting board or rack. Allow the pickled cauliflower to sit for at least one week before eating to develop flavor.

Tips & Variations

For a milder heat, reduce the number of dried chiles or remove the seeds before adding them to the jars.
Try adding garlic cloves or sliced carrots to the jars for added flavor and color.
If you don’t have white vinegar, you can substitute with apple cider vinegar for a slightly different tang.
Ensure jars and lids are well sterilized to prevent spoilage and achieve a proper seal.

Storage

Store sealed jars in a cool, dark pantry for up to one year. Once opened, keep the pickled cauliflower refrigerated and consume within a month for the best taste and safety. Reheat is not necessary; serve chilled or at room temperature.

How to Serve

A clear glass jar filled with white cauliflower florets soaked in a light yellow liquid, likely pickling brine, with a metal clasp on the side. The jar is placed on a dark wooden surface with a white marbled texture and is next to a piece of cloth with brown, black, and white checkered pattern. A silver fork lifts a single cauliflower floret from the jar, with a small sprig of green parsley resting on the edge of the liquid inside the jar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar for this recipe?

Yes, you can substitute white vinegar with apple cider vinegar or rice vinegar, but it will slightly alter the flavor. Stick to vinegar with at least 5% acidity for safe pickling.

How long do I need to wait before eating the pickled cauliflower?

It’s best to wait at least one week after pickling to allow the flavors to develop fully. The cauliflower will continue to improve in taste the longer it sits, up to a few months.