If you love pickled vegetables, this recipe is going to become a regular. Pickled cauliflower and carrots are tangy, a little spicy, and ready to pull out of the fridge whenever you need a snack or a side.
Recipe Highlights
- A great way to use up cauliflower and carrots before they hit the produce graveyard!
- No special canning equipment needed, just a mason jar and your fridge
- Small batch recipe that makes about 1 quart (2 pint jars)
- The jalapeno adds just enough heat without overpowering the vegetables
- Mustard and caraway seeds give it that classic pickle shop flavor
- Takes about 15 minutes of active time, and the fridge does the rest
- Lasts up to two months in the refrigerator
How to Make It
Follow these step-by-step instructions to make pickled cauliflower and carrots.
Step 1: Prep the vegetables
Break the cauliflower into very small florets. Peel the carrots and slice into 2-inch sticks about 1/4-inch thick. Cut the stem off the jalapeno and slice into thin rounds. Peel the garlic and partially crush each clove with the side of a knife.
Step 2: Pack the jar
In a clean quart jar, layer the cauliflower, carrots, and jalapeno rounds. Pack them in fairly tightly so the brine can do its job. Once the jar is full, add the mustard and caraway seeds on top.
Step 3: Make the brine
In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium, stirring until the sugar and salt are fully dissolved. Bring to a simmer.
Step 4: Fill the jar
Pour the hot brine over the vegetables until they are completely covered. Leave about 1/2 inch of space at the top of the jar. Seal the lid tightly.
Step 5: Wait (the hard part)
Refrigerate for at least 5 days before opening. The flavor develops significantly between day one and day five, so it is worth the wait.
Find the measurements and full recipe below in the recipe card!
Serving Suggestions
Once your jar is ready, here are a few ways to use it:
- Straight from the jar as a snack
- On top of a salad in place of dressing
- As a side alongside lunch or dinner
- On a cheese board or charcuterie spread
- Tucked into a wrap or grain bowl
Frequently Asked Questions (FAQs)
Do I need to sterilize the jar?
A very clean jar is all you need for this recipe. Run it through the dishwasher on a hot cycle or rinse it with boiling water before using.
Can I use 2 smaller jars instead of 1 quart jar?
Yes. Two pint jars work perfectly. Just divide the vegetables and brine evenly between them.
Can I adjust the heat level?
Yes. Remove the jalapeno seeds for a milder version, or skip the jalapeno entirely if you prefer no heat at all.
Can I use other vegetables in this recipe?
You can swap or add other firm vegetables like green beans, radishes, or red onion. Just make sure whatever you use can hold up without going mushy.
How long do pickled cauliflower and carrots last?
Up to two months in the refrigerator. They may soften slightly over time but the flavor holds.
Pickled Cauliflower and Carrots
Tangy, a little spicy, these pickled cauliflower and carrots are a great way to use up vegetables before they go to waste. Make one jar and snack on them for up to two months.
- Prep Time: 15
- Chill Time: 5 days
- Total Time: 120 hours 15 minutes
Ingredients
- 1 lb cauliflower florets (about 1 medium head)
- 2–3 medium carrots
- 1 large jalapeno
- 2 cloves garlic
- 1 1/4 cup white vinegar
- 2 tbsp sugar
- 1 tsp / 6g sea salt
- 1 tsp / 3g whole mustard seed
- 1/2 tsp / 1g caraway seed
- 1/2 cup / 120ml water
Instructions
- Break cauliflower into very small florets.
- Peel and slice the carrot into 2″ / 5cm long sticks about 1/4″ / 6mm thick.
- Cut off the stem of the jalapeno. Slice into thin rounds. Peel the garlic and partially crush each clove with the side of a knife.
- In a clean quart jar*, layer the cauliflower florets, carrots, and sliced jalapenos. Pack in fairly tightly.
- Once the jar is full, add in the mustard and caraway seed.
- In a medium saucepan, heat the vinegar, sugar, salt, and water, stirring until everything is dissolved. Bring to a simmer.
- Pour hot mixture over the vegetables until completely covered. Leave 1/2″ / 12mm of space at the top of the jar. Place the lid on and seal tightly.
- Refrigerate for at least 5 days. Will last refrigerated for up to 2 months.
Notes
- *You can also use 2 pint jars. Divide the ingredients evenly before pouring the brine over them.
- For conventional canning and room temperature storage, reduce vinegar to 1 cup / 235ml and increase water to 3/4 cup / 175ml, then water bath can.
