Pickled Cauliflower Recipe

Name: Pickled Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower; 2 teaspoons canning-and-pickling salt; 2 1/4 cups white vinegar (5% acidity); 1 cup sugar; 1 cup thin onion slices; 1/2 cup diced red bell pepper; 1 tablespoon mustard seeds; 1 1/2 teaspoons celery seeds; 1/2 teaspoon ground turmeric; 1/2 teaspoon dried crushed red pepper

Servings: persons

1
Rinse cauliflower, and cut into 1- to 2-inch florets to measure 6 cups. Bring 2 qt. water and salt to a boil in a 6-qt. saucepan. Add cauliflower; blanch 3 minutes. Drain and cool.
2
Sterilize jars, and prepare lids.
3
While jars are boiling, combine vinegar and next 7 ingredients in a large stainless steel saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Stir drained cauliflower into vinegar-vegetable mixture to distribute. Using a slotted spoon, transfer hot vegetables to hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace.
4
Seal and process jars, processing 10 minutes.
5
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
6
Total time: 1 hour, 12 min., plus 3 weeks standing time

262

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head cauliflower, 2 teaspoons canning-and-pickling salt, 2 1/4 cups white vinegar (5% acidity), 1 cup sugar, and more.

Yes, Pickled Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions