Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pickled Cauliflower with Carrots & Red Bell Pepper

Scott Phillips

Yield: Yields about 3 pints.

Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.


  • 1 tsp. coriander seeds
  • 1 tsp. black or brown mustard seeds (or substitute yellow)
  • 1/2 tsp. cumin seeds
  • 2 cups cider vinegar
  • 5 medium cloves garlic, lightly crushed and peeled
  • Three 1/4-inch-thick slices peeled fresh ginger
  • One-half small yellow onion, thinly sliced lengthwise
  • 1/2 cup sugar
  • 2 Tbs. kosher salt
  • 1 tsp. black peppercorns
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. crushed red pepper flakes
  • One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
  • 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
  • One-half red bell pepper, cut into large dice (about 1 cup)

Nutritional Information

  • Nutritional Sample Size based on 4 oz. serving
  • Calories (kcal) : 50
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 220
  • Carbohydrates (g): 12
  • Fiber (g): 3
  • Protein (g): 2


  • Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

For quick (refrigerator) pickles:

  • Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

For canned pickles:

  • Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.  Process for 10 minutes, following the instructions in our “Canning Basics” guide. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.


Rate or Review


  • cook1000 | 12/03/2017

    How long do they keep in fridge once ready to eat without processing?

  • Aunt_Melly | 10/13/2017

    Kathy78, I too have allergies and most people don't get it. Don't get caught up on exact items that you are pickling...just leave the Red Bell Pepper and Red Pepper Flakes out.

  • luv2skialberta | 09/04/2017

    To Kathy78: There is so little of both of your allergens I doubt it would make much difference. There's lots more flavour in the brine than just vinegar. I love the taste of the pickled ginger slices and may add a bit more next batch.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks