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pickled cauliflower


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Yield: 1 large jar


Rating: The seasoning I used in the cauliflower may not be something you have on hand but this is a very simple recipe to execute - and very impressive.



1 small head of cauliflower, chopped into medium pieces and washed

2 ½ cups water

1 cup white distilled vinegar

¼ cup sugar

1 tablespoon kosher salt

¼ teaspoon ground turmeric

3 cloves garlic

1 tablespoon coriander seed

½ teaspoon cumin seed

½ teaspoon mustard seed

¼ teaspoon red pepper flakes





Place your water, vinegar, sugar, salt and turmeric in a pot and bring to a boil under a medium flame. Once it boils, stir the liquid to make sure all the seasoning has dissolved.  Remove the pot from the fire and allow it to cool completely.


Take your cauliflower, garlic, coriander, cumin, mustard seed and red pepper flakes and layer them into a clean glass jar with an air tight lid (like a Ball jar).  Pour the liquid into the jar and seal it.  Store it in your refrigerator for at least 5 days before opening – and the longer the better (some people do 2-3 weeks).  You can store in the fridge for up to 4 months.


NOTE: The cauliflower I had on hand was pretty huge so I needed to double the rest of the recipe and make 2 jars. The recipe above is for a very small cauliflower.



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