pickled cucumbers and cauliflower

I could eat an entire jar of pickles, straight out of the refrigerator. With summer coming, I decided to explore recipes for homemade pickles. Turns out you can pickle lots of different vegetables beyond the standard cucumber pickles. I decided to try cucumbers and cauliflower, and blended various warming spices with both white and brown sugars for extra depth of flavor. These pickles are easy, delicious, and not too spicy - perfect for a home cookout or by themselves. 


  • Cucumbers (2 large)

  • Cauliflower (one head)

  • Distilled white vinegar (2 cups)

  • Apple cider vinegar (1 cup)

  • Water (1 cup)

  • White sugar (3/4 cup)

  • Brown sugar (1/2 cup)

  • Fresh garlic (1 teaspoon, pureed)

  • Mustard seeds (2 tablespoons)

  • Coriander seeds (2 tablespoons)

  • Allspice (1 tablespoon)

  • Bay leaves (4 whole, crumbled)

  • Red pepper flakes (1 tablespoon)


  1. Using a mandoline or a chef's knife, slice the cucumbers into very thin slices.

  2. Using a chef's knife, cut the cauliflower head into bite-sized florets.

  3. Combine the cucumbers and cauliflower pieces in a large metal bowl (heat-safe).

  4. In a large saucepan, heat the vinegars, water, sugars, and spices over medium heat until the liquid is simmering and the sugars have dissolved.

  5. Pour the hot liquid over the cucumbers and cauliflower in the large metal bowl and let the vegetables sit and come to room temperature.

  6. Transfer the vegetables and pickling liquid to air-tight containers (Tupperware or glass jars if you have them). Keep in the refrigerator for 24 to 48 hours until pickling process has softened the vegetables.