Pickled Cauliflower — Traditional Crunchy Pickle

Cauliflower florets in vinegar: crunchy, mild and very light. The classic white pickle for aperitifs, Russian salad and boards. Buy online.

Ideas to enjoy it

• In Russian salad.
• On pickle boards.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in its liquid.

Best before: minimum 3 months from purchase, kept refrigerated and covered in its vinegar. The exact date is on the label.

Selected florets: tender, uniformly sized cauliflowers—each piece perfect, neither woody nor mushy.
Lasting crunch: cauliflower's natural firmness withstands pickling better than almost any other vegetable—a snap guaranteed until the last jar.
Smooth, balanced acidity: less aggressive than a gherkin—a gentle pickle for all palates.
Very light: among the lowest-calorie appetizers on the entire counter.
No fish or major declared allergens—a snack almost everyone can share.
Selected by SalazonArte for its pickle counter at Valencia's Central Market.

Flavor: smooth and slightly tart, with the sweet, vegetal undertone of cauliflower peeking through the vinegar — a subtle balance.
Texture: firm and crisp, the great virtue of this pickle — each floret crunches whole.
Aroma: fresh and natural, of clean pickle.

Vacuum-packed. Weight: 500 grams
The indicated weight corresponds to the net drained weight, ensuring the actual amount of product.

Average values per 100 g
Energy: 80 kJ / 19 kcal
Fat: 0.2 g — of which saturates: 0 g
Carbohydrate: 2.5 g — of which sugars: 2 g
Protein: 1.5 g
Salt: 2 g

In the pickle dish: with olives, gherkins and chili peppers – cauliflower provides the big crunch and the white color that holds the ensemble together.
In potato salad and cold dishes: chopped, it's an alternative (or complement) to other vegetables – same acidic role, more presence.
On cheese and charcuterie boards: its gentle acidity cleanses the palate without stealing the spotlight – especially good with aged cheeses and pâtés.
In summer salads: whole florets with tomato, tuna and black olives – freshness and texture without lighting a fire.
As an acidic side dish: alongside grilled meats or cold cuts, it does the gherkin's job with more elegance.
The house tip: serve it very cold and drained just before serving – and if you want to surprise someone one day, a sprinkle of paprika and EVOO turns it into a signature tapa.

Tender cauliflowers selected for freshness and uniformity, pickled in vinegar according to the traditional Spanish method. Selected by SalazonArte for their pickle counter at the Central Market of Valencia.

Always keep the cauliflower submerged in its vinegar—it's the guardian of its crunch.
Store refrigerated, preferably even before opening.
Once the jar is opened: keep tightly sealed in the refrigerator, and use clean utensils when serving.

Cauliflower, water, vinegar and salt, preservatives (E-211 and E-202), acidifier (E-330) and flavor enhancers (E-621 and E-635).