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A bowl with pickled pink cauliflower florets.
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5 from 4 votes

Levantine Pickled Cauliflower (Refrigerator Pickle)

Levantine pickled cauliflower is an easy and delicious entry into the wonderful world of preservation and pickling. This recipe comes together with just a few simple ingredients. The deep pink color is so gorgeous and fun you might even get your kids to eat cauliflower!
Prep Time15 minutes
Pickling Time4 days
Total Time4 days 15 minutes
Course: Appetizer, condiment, Side Dish, Snack
Cuisine: Levantine, Middle Eastern
Diet: Vegan, Vegetarian
Servings: 15 servings per jar
Author: Luay Ghafari
Cost: $5

Equipment

  • 1quart jar - 1000 ml mason jar

Ingredients

  • 1 cup Water - Hot
  • 1 cup Distilled white vinegar
  • 1 tbsp Kosher salt, pickling salt or sea salt
  • 1 tbsp White sugar - See note about using less
  • 1-2 Cloves of garlic - Peeled
  • 1 lb Cauliflower - Cleaned and cut into small bite-sized florets (about 1 small head or ½ a large head of cauliflower)
  • 1 Small beetroot - Peeled and cut into rings

Instructions

  • Prepare the pickling solution. In a large measuring cup, add the hot water, vinegar, salt and sugar. Using a whisk, stir well to dissolve. The warm solution should help dissolve the salt and sugar quickly, but if not, keep whisking. Eventually, they will dissolve.
  • Pack the jars. To a clean glass mason jar, add the crushed garlic and beetroot slices. Pack the jars down with cauliflower florets. Make sure to pack down as much as possible without crushing.
  • Add the brine. Carefully pour the brine into the prepared jar. Tap the jar a few times to release any air bubbles. Make sure the brine is covering the vegetables all the way, with about ¼ inch clearance from the top of the jar. Cover with a tight-fitting lid.
  • Pickle. Place the jar in the refrigerator to pickle for 4-5 days. The brine will turn a vibrant pink color. Enjoy.

Notes

Need extra pickling solution? Depending on how loosely you packed your cauliflower and the size of your container, you may need additional brine to reach the top. Make more brine using the water/vinegar/salt/sugar ratio in the recipe and top up the jar. If you only need to up the jar slightly, do that with a splash of vinegar.
Fresh is best. Always use the freshest ingredients possible. Cauliflower and beets can become soft in the refrigerator, so I recommend you make these pickles the day you buy or harvest your ingredients.
Safety note: Make sure your equipment and jars are clean and sterilized if possible. This will help reduce the chance of any bacterial growth. This recipe was NOT tested for water bath canning. It is a fridge pickle, meaning that the pickling and storage stage happens in the refrigerator.
Refrigerator pickles could last in the fridge for several months, but I recommend you consume these pickles within 2 months. After 2 months, their texture and color will begin to deteriorate.
If you observe any unusual growths or odors, discard the pickles. A good rule of thumb is: when in doubt, throw it out.
Fun additions and personal preferences: This is where you can get a little creative. You can add some red onion, hot peppers, fresh herbs, bay leaf, red pepper flakes, or dried spices like coriander seeds, black peppercorns or mustard seeds to the jar.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 505mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 0.2mg