Quick Pickled Cauliflower and Red Onions

Try this recipe for a quick and easy side for extra flavor and texture.


1 small cauliflower, trimmed and cut into small florets
½ medium red onion, thinly sliced
4 cups cold water
1 cup apple cider vinegar
¼ cup granulated sugar
¼ cup coarsely chopped cloves garlic, about 6 cloves
3 serrano chilies, halved or dried chilies
2 tablespoons coarse salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon diced fresh ginger, about a 1-inch piece


Combine water, vinegar, sugar, garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a medium-size saucepan over high heat, once it comes to a boil, lower the heat to a gentle boil and cook for 10 minutes.

Turn the heat off and stir in the cauliflower and onions. Let steep for 10 minutes.

Ladle the vegetables into jars and pour the brine over the vegetables. Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.

Cool, cover and refrigerate for up to 3 months.


To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.

Keywords: Quick Pickles