This recipe takes everything satisfying about classic pickled vegetables and gives it a citrus-forward twist. Fresh cauliflower florets are packed with thin slices of lemon, a few slivers of garlic, and aromatic spices before being bathed in a warm apple cider vinegar brine. The result is sharp, lemony, and crisp—with just enough garlic to keep things interesting.
Pickled cauliflower is a great make-ahead item for anyone who enjoys bold flavors with minimal effort. It works just as well as a crunchy snack from the jar as it does tucked beside sandwiches, stirred into grain bowls, or served as part of an appetizer spread. No canning required—just refrigerate and enjoy whenever the craving strikes.
Customizing This Dish
- Cauliflower swaps: You can use any color of cauliflower you have on hand; white, purple (as I did here), or yellow. Note that when the lemon juice hits purple cauliflower, it will brighten the color into an electric magenta, as pictured here. You can also try using Romanesco or a mix of cauliflower and thin-sliced carrots for color and texture variety.
- Vinegar options: White wine vinegar or a mild rice vinegar can be used in place of apple cider vinegar for a gentler tang.
- Add herbs: Fresh dill sprigs or thyme can all add more herbal complexity.
- Spice variations: Add whole coriander seeds or fennel seeds for a more aromatic flavor.
- Lemon Intensity: If you want a more subtle lemon flavor, skip the lemon juice and just ad the 1/2 sliced lemon.
What to Serve with This Dish
- As part of a mezze or antipasto platter with olives, cheeses, and cured vegetables
- Alongside sandwiches, especially grilled cheese or turkey
- With roasted meats or grain salads to cut through richness
- Chopped into a couscous or a grain bowl for added crunch
How to Store These Pickles
These pickles are meant to be enjoyed cold, straight from the fridge. Store them in a tightly sealed glass jar for up to 3 weeks. Always use clean utensils to remove cauliflower from the jar to extend shelf life. This recipe is not intended for water-bath canning or shelf-stable storage.
Lemony Pickled Cauliflower
- 1 quart mason jar
- 1 small head cauliflower (about 1½ lbs), cut into small florets
- 1 clove garlic, thinly sliced
- 1 large lemon, divided: juice from one half reserved for the brine, the other half thinly sliced with seeds removed
- 1 cup white or apple cider vinegar
- 1 cup water
- 2 tsp kosher salt
- 1 tsp sugar
- 1 tsp yellow mustard seeds
- ½ tsp whole black peppercorns
- 1 small bay leaf
- Rinse and cut the cauliflower into small bite-sized florets. Blanch in boiling water for 1 minute, then drain and transfer to an ice water bath to stop the cooking. Drain again and set aside.
- In a clean 1-quart glass jar, layer the cauliflower florets with the sliced garlic, lemon slices, mustard seeds, peppercorns, and bay leaf.
- In a small saucepan, combine the apple cider vinegar, water, lemon juice, and salt. Bring to a boil over medium heat, stirring to dissolve the salt.
- Carefully pour the hot brine into the jar, covering all the cauliflower and lemon slices. Use a spoon to press down any floaters if needed.
- Let the jar cool to room temperature. Seal with a lid and refrigerate for at least 24 hours before eating. For more developed flavor, let it sit 2–3 days.
