I munch on this with a salad, alongside dinner, or straight off a charcuterie plate. Keto pickled cauliflower is sweet, tangy, and crunchy, and it keeps in the fridge for about a month.
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No fancy equipment, no special jars, no unusual ingredients, just a simple pickling liquid and cauliflower. This comes together in well under 15 minutes of hands-on time.
Do not cook the cauliflower. It softens just slightly in the pickling liquid, but stays genuinely crunchy, which is the whole point.
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Chef Jenn’s Take on Pickled Cauliflower
Cooking the cauliflower before pickling is the mistake to avoid here, it loses the crunch that is really the whole point of this recipe. Never boil it.
Dissolve the sweetener in the water and vinegar over medium heat, then add the mustard seeds. Let the liquid cool completely before adding the raw cauliflower, adding it while still hot would start cooking the cauliflower instead of just pickling it. Package everything with enough liquid to fully cover the cauliflower.
This keeps for about a month in the fridge, though it genuinely tastes best after a few days once the flavors have had time to develop. That said, it is also fine to eat right away if you are impatient, like I usually am.
This base recipe is easy to build on too. Add sliced jalapeños for a spicy, sweet, and tangy version, or celery seed or caraway seed for extra crunch and flavor. Yellow or purple cauliflower makes a colorful variation if you want something a little different for a party or charcuterie plate.
What You’ll Love About Pickled Cauliflower
- Easy to customize with jalapenos, seeds, or colorful cauliflower varieties.
- Sweet, tangy, and genuinely crunchy, no cooking or fancy equipment required.
- Keeps for about a month in the fridge, ready whenever a craving hits.
Ingredients
- Cauliflower – Fresh, not frozen, cut into bite-size florets.
- White vinegar – For the pickling liquid.
- Granulated keto sweetener – Balances the tang of the vinegar.
- Mustard seeds – Adds a bit of texture and flavor.
- Water – Combined with the vinegar and sweetener.
How to Make Pickled Cauliflower
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the cauliflower into bite-size florets.
Combine the water, sweetener, and vinegar in a pot over medium heat, and heat until the sweetener has dissolved. Add the mustard seeds.
Let the mixture cool completely, then combine the pickling liquid, mustard seeds, and cauliflower. Package in jars or containers, with enough liquid to fully cover the cauliflower, and refrigerate.
Frequently Asked Questions
This recipe runs about 4 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
You bet! When you use SoNourished white sugar substitute, they’re totally keto and totally delicious! With about 2 net carbs per serving, you’re all set!
Under normal refrigeration and when covered by the pickling brine, these sweet and tangy pickles will keep for about a month in the fridge.
Not really – they’ll freeze but they’ll lose a lot of their tangy crunch when you thaw them.
Add Preferred SourceKeto Cauliflower Pickles
Ingredients
- 6 cups cauliflower florets
- 2 cups white vinegar
- 2 cups water
- 1 tablespoon mustard seeds
- 1 cup SoNourished white sugar substitute
Instructions
- Cut the cauliflower florets into bite-size pieces.
- Dissolve the sugar substitute in the liquid until dissolved.
- Let cool, then combine the pickling liquid, mustard seeds, and cauliflower.
- Package in containers or jars and store in the fridge for up to a month.
Notes
Recipe Card Tips
- Never cook the cauliflower. It stays crunchy in the pickling liquid, which is the whole point of this recipe.
- Let the pickling liquid cool completely before adding the cauliflower, or it will start cooking it.
- Package with enough liquid to fully cover the cauliflower, for the best texture and shelf life.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I love pickled veggies but have never had cauliflower. This sounds fantastic. Going to try this next.
You’ll be hooked!
I looove pickled cauliflower. It’s underrated. This is so good!
I just LOVE how your caauliflower looks like. So nice and tender – just the way I prefer mine to be. Delicious, too! 🙂
I’m a huge fan of cauliflower, but I haven’t tried pickled cauliflower! This is definitely on my list! I plan on making a keto charcuterie board like you to try it with- looks delicious!