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Pickled Cauliflower and Carrots

Pickled cauliflower and carrots make a delicious side dish for any meal. Their vibrant colors provide a festive appearance to the plate, while their flavors blend together nicely when marinated in a tasty pickling liquid.

Pickled cauliflower and carrots are also chock full of vitamins and minerals, providing great nutrition in addition to their flavor. Plus, they are very easy to prepare - all you need is just a handful of ingredients. Enjoy this easy yet flavorful dish at your next gathering!

If you're looking for a snack or side dish to serve with your main dish, these easy pickled cauliflower and carrots are perfect for that.

This pickled dish is vegan, gluten free, nut free, and soy free making it the perfect allergen friendly recipe.

Why You Need It

  • Pickled cauliflower and carrots are full of essential vitamins and minerals, making them a great nutritional addition to any meal. 
  • They're very easy to prepare - all you need is just a few ingredients. 
  • This pickled dish is vegan, gluten free, nut free, and soy free for those with allergies. 
  • Having them on hand makes them perfect for topping burgers and hot dogs or as a quick snack or side dish for your main course. 

Ingredients Needed

Get all the information needed about these ingredients in the printable recipe card below at the bottom of the post.

  • cauliflower florets from a medium sized head of cauliflower
  • carrots
  • jalapeno
  • garlic
  • white vinegar
  • sugar
  • sea salt
  • whole mustard seeds
  • caraway seed
  • water

How to Make Pickled Cauliflower and Carrots

  1. Begin by breaking the cauliflower into small, bite-sized florets. For the carrots, peel and slice them into 2-inch long sticks that are about a quarter of an inch thick. 
  2. Next, slice the jalapeno into thin rounds after removing the stem, and partially crush the garlic with a knife. In a sterilized quart jar, tightly pack the cauliflower, carrots, and sliced jalapenos. 
  3. Once full, add mustard and caraway seed before moving on to the mixture. In a medium saucepan, heat vinegar, sugar, salt, and water until dissolved and simmering. 
  4. Then, pour the hot brine over the vegetables inside the jar until they're completely soaked. To prevent spillage, make sure to leave half an inch of empty space at the top before sealing the lid tightly.
  5. Place jar in the refrigerator for at least 5 days before enjoying. This lets everything soak in the pickling liquid to develop the flavor profile you expect. 


Leave your pickled vegetables in your glass jar, mason jars, or other airtight container, and keep them in the fridge for up to 2 months.

​Can I use pint jars? 

Certainly. This recipe, as written, makes 1 quart of pickled cauliflower and carrots. However, if you want to use pint jars, you will get 2 pint jars of pickled cauliflower and carrots from this recipe. 

To do this, make sure to divide the ingredients evenly between them before pouring the vinegar mixture over them.

Can you water bath this recipe? 

Yes, if you wish to preserve your pickled cauliflower and carrots for a longer period of time. Follow safe water bath canning procedures. I'd also recommend using only 1 cup of vinegar but also increasing the water to ¾ cup. 

When you water bath vegetables like this, it allows you to keep your dish for longer periods of time and at room temperature instead of having to refrigerate them. 

How much headspace do I need to leave when water bath canning?

When water bath canning, it is important to leave ½ inch of headspace in the jar. This is the space between the top of the food and the lid of the jar. The air needs to escape during processing and leaving this space helps ensure that your jars seal properly.

Additionally, if there are no instructions on how much headspace you need when canning a particular recipe, err on the side of caution and leave ½ inch to ensure that your jars seal properly.

What is caraway seed and where do I find it? 

Caraway seed is a small, crescent-shaped spice with a distinctive flavor that's slightly bitter and peppery. It's commonly used in rye breads and other baked goods, as well as in some savory dishes like soups, stews, sauerkraut, and potato dishes.

You can find caraway seeds at many grocery stores in the spice aisle or near the herbs and spices section.

What kind of vinegar should I use when making pickled cauliflower and carrots?

The best vinegar to use when making pickled cauliflower and carrots is white distilled vinegar. White distilled vinegar has a mild flavor which won't overpower the vegetables, and it also has a higher acidity level which helps to preserve them for longer.

You can adjust the amount of vinegar to suit your taste – typically you'd use ½ cup for every 2 cups of liquid, but you can increase or decrease the amount as desired.

Can you use apple cider vinegar or rice vinegar when pickling? 

Yes, you can use apple cider vinegar or rice vinegar when pickling. Apple cider vinegar has a slightly sweet and tart flavor that can add an extra layer of flavor to the vegetables.

Rice vinegar is milder than apple cider vinegar but still adds a subtle sweetness to the finished product.

Regardless of which type of vinegar you choose, make sure it is of good quality as this will affect the flavor and texture of your pickles.

What other vegetables can I add? 

This is an easy recipe and it's super simple. Feel free to jazz it up by trying to include other vegetables to pickle. 

You can try adding sliced red peppers, sliced red onions, other sliced bell pepper, fresh picked green beans, or other crunchy vegetables.

If you want some heat, try adding some red pepper flakes. Other great flavor additions may include: coriander seeds, fresh dill sprigs, celery seed or garlic cloves. 

Can I double this recipe? 

Yes, you can double or even triple (or more) this recipe. It's a great way to always make sure you have some on hand for whenever you need them. They also make great homemade gifts. 

If increasing the quantity of servings, you may need more jars or even a few gallon glass jars if your canner can hold them. 

If you like refrigerator pickles or quick pickles and want more yummy recipes, you can try these refrigerator pickled radishes. These are all good options to add to your recipe collection.

📖 Recipe

Pickled Cauliflower and Carrots

Pickled cauliflower and carrots are a delicious side dish or treat!
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Prep Time: 15 minutes
Rest time in refrigerator: 5 days
Servings: 1 quart
Author: Erin


  • 1 lb cauliflower florets about 1 medium head
  • 2-3 medium carrots
  • 1 large jalapeno
  • 2 cloves garlic
  • 1 ¼ cup white vinegar
  • 2 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon whole mustard seeds
  • ½ teaspoon caraway seeds
  • ½ cup water


  • Break cauliflower into very small florets.
  • Peel and slice the carrot into 2” long sticks about ¼” thick.
  • Cut off the stem of the jalapeno and slice into thin rounds.
  • Peel the garlic and crush partially with the side of a knife.
  • In a sterilized quart jar, layer the cauliflower florets, carrots, and sliced jalapenos. Pack in fairly tightly.
  • Once the jar is full, add in the mustard and caraway seed.
  • In a medium saucepan, heat the vinegar, sugar, salt, and water. Stir the mixture until everything is dissolved, then bring to a simmer.
  • Pour hot mixture over the vegetables until completely covered. Leave ½” of space at the top of the jar. Place the lid on and seal tightly.
  • Allow to pickle in the refrigerator for at least 5 days. Will last refrigerated for up to 2 months


You an also use two jars.  Divide the ingredients evenly between them before pouring the vinegar mixture over them.
You can also do more conventional canning with a water water bath for room temperature storage. If doing so, reduce vinegar to 1 cup and increase water to ¾ cup.
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