Making refrigerator pickled cauliflower.
Maybe I should have titled this post, "How to make cauliflower taste better." Cauliflower seems to be the darling of the no-carb world right now. But, I don't find cauliflower on its own tastes very good. It's a big old hunk of hard white boring vegetable. Yes, I said that. Do you agree?
When I buy cauliflower for a specific purpose, I usually have a bunch leftover and I used to dutifully keep it in the fridge for a few weeks until it looked pitiful and then threw it out. This recipe extends the life of the cauliflower. The best part is you have a delicious cold veggie side or veggie snack that has so much flavor because it has been marinated!
This method is also great for extending the life of your cucumbers! Make refrigerator pickles/cucumbers this way too!
Table of contents
Why I love preserving cauliflower this way
I hate wasting food! This way of preserving cauliflower improves the taste of this veggie and it preserves it for you. This is a great way to add a vegetable side ready to go from your fridge. Also, you save money by not wasting the cauliflower and having a delicious marinated vegetable available as a side or a snack.
Ingredients & Supplies
I had a recently emptied pickle jar but kept the original pickle brine (aka pickle juice).
My family's favorite pickles are the refrigerated Clausen pickles. We love the flavor! I don't normally advertise brands, but these pickles are the best. They are in the refrigerated section of your grocery store.
Clean and cut up cauliflower pieces
Instructions
You do want fresh cauliflower to do this. Don't buy old limp cauliflower that has spots on it. Do this when your cauliflower is still fresh.
Step 1
Cut the cauliflower into smaller pieces.
Step 2
Put as many cauliflower pieces into the pickle jar as you can fit. This helps the brine cover all of the cauliflower and let it marinate in the pickle juice.
Step 3
When I put the jars into the fridge, I turn them upside down for a day, then turn them right-side up. Normally, after 2 days, the cauliflower tastes delicious!
How to serve
Use this cauliflower as a snack, a side or a garnish. It has a nice crisp texture and a pickle flavor. Try this, you'll be pleasantly surprised! Think of it as a marinated vegetable.
How to store
This is for short term storage of cauliflower only. You are not canning/processing the cauliflower. Keep it refrigerated and use it up or throw it out within approx. 2 weeks. I toss it when the cauliflower loses its crispness.
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FAQs
No. This is not a canned item. This method is only good for extending the life of the cauliflower for a couple of weeks. It must be kept refrigerated.
You should never reuse brine to can or process anything. Canning is a science and you need to keep a specific ratio of vinegar and salt so that nothing spoils.
Other ways to reuse pickle brine
Printable recipe
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Pickled (marinated) cauliflower
Ingredients
- 1 jar pickle juice emptied of pickles but containing the original pickle brine (pickle juice). My family loves Clausen pickles.
- 1 medium cauliflower Use fresh cauliflower cut into small pieces. This process is not recommended for cauliflower already spoiling.
Instructions
- Cut the cauliflower into small bite-sized pieces.
- Place the cauliflower pieces into the pickle brine. Put as many in as you can so that the brine covers the most cauliflower.
- Screw the lid on tight. I put the jar into the fridge, upside down the first day.
- The second day I put it right-side up. By the third day, it's delicious and ready to eat. Perfect as a snack, a side, or a garnish.
- This is not a processed canning system. The cauliflower is more like a marinated vegetable. Keep in the refrigerator and use within a couple of weeks.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
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