Cauliflower Pickles

  • prep time15 min
  • total time 25 min
  • serves 3

An easy recipe for pickling cauliflower that can be stored in your fridge for up to one month!

26 Ratings
Directions for: Cauliflower Pickles


4 cup cider vinegar

1 tsp coriander seeds

1 tsp fenugreek seeds

1 tsp black mustard seeds

1 tsp smoked paprika

1 tsp whole cloves

1 tsp whole peppercorns

1 tsp fennel seeds

8 green cardamom pods

1 tsp cumin seeds

5 clove garlic

1 heaping teaspoon chopped ginger

¼ cup sugar

1 tsp salt

3 whole dried red chilies

1 onion, chopped

4 cup cauliflower florets (about half a large cauliflower)

2 cup sliced carrots


1. Sterilize 3- 500 millilitre mason jars and lids.

2. Place a large pot onto the stove top and add vinegar, spices, garlic, ginger, sugar and salt. Turn heat to medium and bring to a boil. Boil for 3 minutes, until sugar has dissolved. Add chilies, onion, cauliflower and carrots and bring back to a boil. Reduce heat to medium and let simmer for 5 minutes.

3. Carefully spoon the vegetables evenly into the sterilized jars, sliding a hot pepper into each jar and then top with hot vinegar. Place lids firmly in place and leave on a counter top to cool completely. Store jars in the fridge for up to 1 month.

See more: Easy, Vegetables, Snack, Spring, Summer, Side

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