Spicy Pickled Cauliflower and Carrots

This spicy pickled cauliflower and carrots recipe has a mild pickling brine, but has enough kick of spiciness to keep your taste buds interested. Crisp, tangy, spicy, and delicious!

We love a good pickle! Especially quick refrigerator pickles prepped in minutes, with no blanching required! These quick refrigerator spicy pickled cauliflower and carrots were so easy to throw together–the hardest part was waiting the day or two days to eat them!  These delicious, savory, crunchy, and spicy pickles are a tasty snack or a great addition to salads, sandwiches, smorgasbords, and relish trays.

Spicy Pickled Cauliflower and Carrots

Ingredients:

• 1¼ cups white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp sea salt
• ½ tsp whole mustard seed, divided
• ½ tsp coriander seed, divided
• ½ tsp black peppercorns, divided
• 1 lb cauliflower, about 1 medium-small head, cut into small florets
• 2 medium carrots, cut into ½-inch sticks
• 1 large jalapeno, sliced
• 3 cloves garlic, sliced

How to Make Spicy Pickled Cauliflower and Carrots

Bring the vinegar, sugar, salt, and water to a simmer in a small saucepan over medium heat, stirring until everything is dissolved.

Place ¼ tsp whole mustard seed, coriander seed, and peppercorns in each sterilized wide-mouth pint jar.

Evenly divide the small cauliflower florets, carrot sticks, jalapeno slices, and garlic slices between each jar, packing in fairly tightly.

Pour the hot vinegar mixture evenly over the vegetables in each jar until completely covered.

Seal with an airtight lid and refrigerate for at least one to two days before digging in. Enjoy!

These spicy pickled veggies will keep in the refrigerator for 2-3 weeks (sometimes longer).

Spicy Pickled Cauliflower and Carrots

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Refrigerating Time:: 1 day day

Total Time: 1 day day 20 minutes minutes

Course: Condiment

Cuisine: American

Servings: 2 Wide-Mouth Pint Sized Jars

Author: Pam - For the Love of Cooking

Equipment

• Small Saucepan
• 2 Sterilized Wide-Mouth Pint Sized Jars with Lids

Ingredients

• 1¼ cups white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp sea salt
• ½ tsp whole mustard seeds divided
• ½ tsp coriander seeds divided
• ½ tsp black peppercorns divided
• 1 lb cauliflower about 1 medium-small head, cut into small florets
• 2 medium carrots cut into ½-inch sticks
• 1 large jalapeno sliced
• 3 cloves garlic sliced

Instructions

• Bring the vinegar, water, sugar, and sea salt to a simmer in a small saucepan over medium heat, stirring until everything is dissolved.
• Place ¼ tsp whole mustard seeds, coriander seeds, and peppercorns in each sterilized wide-mouth pint jar.
• Evenly divide the small cauliflower florets, carrot sticks, jalapeno slices, and garlic slices between each jar, packing in fairly tightly.
• Pour the hot vinegar mixture evenly over the vegetables in each jar until completely covered.
• Seal with an airtight lid and refrigerate for at least one to two days before digging in. Enjoy!
• These spicy pickled veggies will keep in the refrigerator for 2-3 weeks (sometimes longer).

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