Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium head cauliflower (about 2 lb), cut into bite-size florets
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery ribs, sliced 1/4-inch thick
- 6 garlic cloves, peeled and lightly crushed
- 2–3 small red chilies, thinly sliced (or 1–1 1/2 tsp red pepper flakes)
- 3 cups distilled white or white wine vinegar (5% acidity)
- 3 cups water
- 3 tbsp kosher salt (see note below)
- 3 tbsp granulated sugar
- 2 tsp whole black peppercorns
- 2 tsp yellow mustard seeds
- 1 tsp coriander seeds (optional)
- 2 bay leaves
- 1 tsp dried oregano or Italian seasoning (optional)
Do This
- 1. Sterilize or very thoroughly wash 2 quart jars (or 4 pint jars) and lids; let air-dry.
- 2. Cut cauliflower into bite-size florets; slice carrots, celery, and chilies; lightly crush garlic.
- 3. Tightly pack vegetables, garlic, and chilies into jars, leaving about 3/4 inch headspace at the top.
- 4. In a saucepan, bring vinegar, water, salt, sugar, peppercorns, mustard seeds, coriander, bay leaves, and oregano to a full simmer; stir to dissolve.
- 5. Carefully pour hot brine over vegetables, fully covering them while leaving about 1/2 inch headspace; tap jars to release air bubbles and top up with brine if needed.
- 6. Let jars cool to room temperature, then seal and refrigerate at least 24 hours (2–3 days is best) before serving.
Why You’ll Love This Recipe
- A crunchy, colorful antipasto-style snack that brightens any cheese board or appetizer spread.
- Balanced zesty brine: tangy from vinegar, lightly sweet, and as spicy as you like.
- Easy, no-canning-necessary refrigerator pickles anyone can make at home.
- Great make-ahead recipe that keeps for weeks, ready whenever a craving hits.
Grocery List
- Produce: Cauliflower, carrots, celery, garlic, small red chilies (or use pantry red pepper flakes).
- Dairy: None.
- Pantry: Distilled white or white wine vinegar, kosher salt, granulated sugar, whole black peppercorns, yellow mustard seeds, coriander seeds (optional), bay leaves, dried oregano or Italian seasoning (optional).
Full Ingredients
Vegetables
- 1 medium head cauliflower (about 2 lb), trimmed and cut into 1- to 1 1/2-inch bite-size florets (about 6 cups)
- 2 medium carrots, peeled and cut into 1/4-inch rounds (or thin sticks, if you prefer)
- 3 celery ribs, trimmed and sliced 1/4-inch thick on the bias
- 6 garlic cloves, peeled and lightly crushed with the side of a knife
- 2–3 small red chilies (such as Fresno or red jalapeño), thinly sliced into rings
- Or use 1–1 1/2 teaspoons crushed red pepper flakes, to taste
Zesty Pickling Brine
- 3 cups distilled white vinegar or white wine vinegar (5% acidity)
- 3 cups water
- 3 tablespoons kosher salt
- Use 3 tbsp if using Diamond Crystal kosher salt
- Use 2 tbsp if using Morton kosher salt (it is denser and saltier)
- 3 tablespoons granulated sugar
- 2 teaspoons whole black peppercorns
- 2 teaspoons yellow mustard seeds
- 1 teaspoon coriander seeds (optional, but adds lovely citrusy warmth)
- 2 dried bay leaves
- 1 teaspoon dried oregano or Italian seasoning (optional, for an herbier antipasto vibe)
Equipment
- 2 quart-size glass jars with tight-fitting lids (or 4 pint-size jars)
- Large cutting board and sharp knife
- Medium saucepan (non-reactive: stainless steel, glass, or enamel)
- Heatproof measuring jug or ladle
- Tongs or clean chopsticks (for arranging vegetables)
- Clean funnel (optional, but makes pouring brine easier)
Step-by-Step Instructions
Step 1: Prepare your jars and tools
Wash your jars, lids, and any tools you will use (tongs, funnel) in hot, soapy water. Rinse well. For extra peace of mind, you can pour boiling water into and over the jars, then pour it out and let them air-dry upside down on a clean towel.
This is a refrigerator pickle recipe, not a shelf-stable canning recipe, but starting very clean helps your pickles stay fresh and crisp for weeks.
Step 2: Prep the cauliflower and vegetables
Trim the outer leaves and tough stem from the cauliflower. Cut the head into quarters, then slice out the thick core from each quarter. Break or cut the florets into bite-size pieces about 1 to 1 1/2 inches wide. Keeping them similar in size helps them pickle evenly and stay crunchy.
Peel the carrots and slice them into 1/4-inch thick rounds (or thin sticks if you prefer a relish-like look). Slice the celery ribs on a slight diagonal into 1/4-inch pieces. Peel the garlic cloves and lightly crush them with the side of a knife so they release their flavor but stay mostly intact. Thinly slice the fresh red chilies into rings, removing seeds if you prefer a milder heat.
Step 3: Pack the jars with the vegetable medley
Divide the garlic cloves and chili slices between your jars. Pack the cauliflower florets, carrot slices, and celery pieces tightly into the jars, mixing the colors as you go for a pretty medley. Leave about 3/4 inch of space at the top of each jar (this is called headspace) to make room for the brine.
Use your fingers or clean chopsticks to gently nudge the vegetables into any gaps so you can fit as much as possible without crushing them. A snug pack helps the vegetables stay submerged later.
Step 4: Make the zesty vinegar brine
In a medium non-reactive saucepan, combine the vinegar, water, kosher salt, sugar, black peppercorns, mustard seeds, coriander seeds (if using), bay leaves, and dried oregano or Italian seasoning (if using). Stir briefly to mix.
Place the saucepan over medium-high heat and bring the mixture just up to a steady simmer, stirring occasionally, until the salt and sugar are fully dissolved, 3–5 minutes. Once it reaches a simmer and everything is dissolved, turn off the heat. You do not need to boil it hard; a gentle simmer is enough.
Step 5: Pour the hot brine over the vegetables
Place the packed jars on a folded towel (this helps prevent thermal shock when you add hot liquid). Using a heatproof measuring jug or ladle, carefully pour the hot brine over the vegetables in each jar. Divide the spices and bay leaves between the jars as you go.
Fill each jar until the vegetables are completely covered with brine, leaving about 1/2 inch of headspace at the top. Use a clean butter knife or chopstick to gently slide down the inside of the jar to release any trapped air bubbles; top up with a bit more brine if needed to keep everything submerged.
Step 6: Cool, seal, and chill
Let the jars sit on the counter, uncovered or loosely covered, until they cool to room temperature, about 1–2 hours. Once cooled, wipe the rims with a clean, damp cloth, then screw on the lids until fingertip-tight.
Transfer the jars to the refrigerator. The vegetables will start to taste pickled after about 4 hours, but for the best flavor and texture, let them cure for at least 24 hours. They become even more flavorful after 48–72 hours as the brine fully penetrates the cauliflower and other vegetables.
Step 7: Serve your pickled cauliflower medley
When you are ready to enjoy, use a clean fork or tongs to lift out the cauliflower, carrots, and celery. Let any excess brine drip off, then serve as part of an antipasto platter with olives, cheeses, cured meats, and crusty bread, or simply as a bright, crunchy snack from the jar.
Garnish with a drizzle of good olive oil and a sprinkle of fresh herbs if you like. Always return the jar promptly to the refrigerator and keep the remaining vegetables submerged in the brine for best quality.
Pro Tips
- Keep it crisp: Do not cook the vegetables in the brine. Pour the hot brine over raw vegetables; this gently blanches the outer layer while preserving crunch.
- Mind the vinegar ratio: For safe, tangy refrigerator pickles, keep at least a 1:1 ratio of vinegar to water (as in this recipe). Do not dilute the vinegar further.
- Cut evenly: Aim for similar-sized cauliflower florets and 1/4-inch slices of carrots and celery so everything pickles at the same rate.
- Adjust the heat: Use fewer chili slices or remove their seeds for mild pickles, or add extra chilies or red pepper flakes for a fiery batch.
- Use non-reactive cookware: Always make brine in stainless steel, glass, or enamel, not aluminum or cast iron, which can react with vinegar and affect flavor and color.
Variations
- Herby Italian-style: Add 1 teaspoon dried Italian seasoning plus a few sprigs of fresh thyme or rosemary to the jars for a more pronounced antipasto flavor.
- Turmeric-golden pickles: Add 1 teaspoon ground turmeric to the brine for a warm flavor and gorgeous golden color that tints the cauliflower and carrots.
- Extra-garlic and herb: Double the garlic and add a few strips of lemon zest and fresh parsley stems to the jars for a bolder, more aromatic profile.
Storage & Make-Ahead
These are refrigerator pickles and are not meant for room-temperature pantry storage. Keep jars tightly sealed in the refrigerator for up to 4 weeks. The flavor will be brightest in the first 2–3 weeks, but they remain safe and tasty as long as they smell fresh, stay crisp, and show no signs of mold or cloudiness.
Because they need at least 24 hours to cure (and are even better after 2–3 days), this is an ideal make-ahead recipe for parties and grazing boards. Always use a clean utensil when removing vegetables from the jar to keep the brine clear and the pickles fresh.
Nutrition (per serving)
Approximate values for one 1/2-cup serving (mostly drained): about 25 calories; 0 g fat; 6 g carbohydrates; 2 g fiber; 3 g sugar; 1 g protein; 250–350 mg sodium (will vary with how much brine is consumed). These are estimates and will vary based on exact vegetable sizes, brand of salt, and how much brine clings to the vegetables.
