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Pickled Onions, Cauliflower and Jalapeño

  • Author: Sara Haas


This pickled veggie combination makes the perfect accompaniment to any of your favorite Mexican dishes!


  • 1/2 medium red onion, sliced (about 1 1/2 cups)
  • 4 cups water
  • 1 cup grated cauliflower florets (see Note)
  • 1/2 jalapeno, sliced
  • 1/3 cup white wine vinegar
  • 5 black peppercorns
  • 2 tablespoons lime juice
  • 1/3 cup orange juice
  • 1 teaspoon Kosher salt


  1. Place the sliced onions in a medium, non-reactive bowl. Heat the water on the stove until boiling. Once boiling, pour over onions. Let sit about 15 seconds then strain the onions in a colander or sieve set over the sink. Once drained, transfer the onions back to the non-reactive bowl and add the cauliflower and the jalapeños. Set aside.
  2. To the now dry pot, add the vinegar, peppercorns, lime juice, orange juice, and salt. Set over medium heat and allow it to come to just a boil, about 5-6 minutes. Remove from the heat and pour over the onions. Stir, then pack mixture down with a spoon. Allow to cool about 20-30 minutes, pack down again, cover and refrigerate.
  3. Let “pickle” in the fridge for at least 2 hours, but overnight is even better.
  4. Remove from pickling liquid and enjoy!


  • To make grated cauliflower, or cauliflower rice – Wash and pat dry a head of cauliflower. Remove the leaves and large stems. Using a box grater (with medium grating holes) or a food processor with the chopping attachment, grate/pulse cauliflower until it’s the size of rice. Note, one head of cauliflower will make about 4 cups of cauliflower rice.
  • Portion size: 4 each


  • Serving Size: 4
  • Calories: 35
  • Sugar: 3
  • Sodium: 611
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 1
  • Cholesterol: 0

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