Pickled Cauliflower

This quick pickled cauliflower recipe makes the perfect low carb snack of of pickled cauliflower and bell peppers in an easy homemade brine! No canning needed - just store in the fridge and enjoy!

Course Snacks

Cuisine American

Keyword keto snack, vegetables

Prep Time 10

Cook Time 10

Additional Time 1

Total Time 1 20

Servings jars

Calories 75kcal

Author Karly Campbell

Ingredients

1 large head cauliflower cut into florets
4 cloves garlic smashed
1 small red bell pepper chopped
4 sprigs fresh dill
2 teaspoons mustard seeds
2 teaspoons black peppercorns
2 cups white distilled vinegar
2 cups water
1 tablespoon kosher salt
2 teaspoons sweetener

Instructions

Divide the cauliflower, garlic cloves, pepper, dill, mustard seeds, and peppercorns between 4 pint sized mason jars.
Add the vinegar, water, kosher salt, and sweetener to a saucepan and bring to a rolling boil, stirring occasionally, to dissolve the salt and sweetener.
Pour the hot brine evenly between the jars to fill.
Let cool completely before closing the jars and refrigerating.
Refrigerate for at least 24 hours before eating. Store in the fridge for up to one month.

Video

Notes

This recipe is a great starting point, but pickles are easy to personalize. If you like them extra tangy, use extra vinegar in place of some of the water. Reduce or increase the salt to suit your tastes. The sweetener can be omitted entirely, if desired.

We can generally fill 4 jars with this recipe, but it will depend on the size of your cauliflower and pepper.

The nutrition information is based on 4 total jars with one jar being a serving - probably a large amount of pickles, but the easiest way I knew to calculate nutrition. You can easily halve or quarter the nutrition information based on how much you eat.

Nutrition