Go Back
Florets of white cauliflower on a wooden chopping board.

Sweet Pickled Cauliflower Recipe

Sweet pickled cauliflower is an easy-to-make dish that will add some tang and texture to your meals.
Print Recipe Pin Recipe
Course Condiment, Ingredient
Cuisine British
Calories 121 kcal

Equipment

  • Chopping board and knife
  • Medium saucepan
  • Long-handled spoon for stirring
  • Ladle
  • Funnel
  • Clean, sterilised glass jars with non-reactive lids
  • Labels and pen

Ingredients
  

  • 200 ml water
  • 200 ml white wine vinegar
  • 2 tsp salt
  • 2 tsp peppercorns
  • 2 tsp coriander seeds
  • ¼ tsp cloves
  • 1 bay leaf
  • 1 whole cauliflower
  • 2 chillies
  • 2 cloves garlic
  • 2 cm ginger

Instructions
 

  • Add the water, vinegar, salt, and sugar to the saucepan over medium heat. Stir the mixture until the salt and sugar have completely dissolved, then remove the pan from the heat.
  • Peel the garlic and ginger and cut them into thin slices.
    Trim the chilli and slice it into rounds.
  • Remove the leaves and trim the cauliflower. Use some damp kitchen paper to wipe the surface. Lightly rinse the base of the cauliflower.
    Remove any large thick stems, and cut the cauliflower into small florets.
  • Soak the cut florets briefly in a mild saltwater solution to remove any dirt or insects. Use the colander to drain them.
  • Blanch the cauliflower pieces in boiling water for 30 seconds, then plunge them into ice-cold water, and allow them to drain.
  • Pack the florets of cauliflower, ginger, garlic and chilli into the prepared glass jar(s).
  • Add the peppercorns, coriander seeds, mustard seeds, bay leaves and cloves around/between the vegetables.
  • Heat the brine again for 1 minute and pour it into the jar(s), making sure that you cover the vegetables completely. Seal the jars and leave them to stand, at room temperature, to cool.
  • Store the jars of pickled cauliflower in the fridge. You need to leave it to develop for 2-3 days (ideally up to a week) before eating. Sealed in the fridge, the pickle may last in the fridge for up to 4-6 weeks (if you can resist that long!).

Notes

 

TIPS for making cauliflower pickle

 
1. Choose a fresh, firm cauliflower head and cut the florets into bite-size pieces for ease of packing into jars and also enjoying. Avoid soft, blemished heads. You can choose any colour of cauliflower that you prefer, from the commonly available white ones to the distinctive green or purple varieties.
2. Use a non-caking pure salt such as kosher salt. This is free of chemicals and caking agents which will 'muddy' the brine appearance in the jar(s).
3. To prepare the cauliflower to take up the pickling flavours and retain the colour, you can briefly blanch it. Depending on how long or short you blanch it can also affect the texture - too much can make it soft(which of course you might prefer) and just a minute in and then into ice water can keep it firmer.
4. The brine used for pickling should consist of enough seasoned water and vinegar to cover the vegetables and contain the desired amount of spices and herbs added for flavour. If you end up with too little brine, make up 50% water to 50% vinegar and top up the jars (it is ESSENTIAL to the preserving and pickling process that the vegetables are completely covered by the brine).
And if there is the pickling liquid left over, either use it for a salad dressing or marinade. Or chop up some leftover fresh vegetables, and blanch briefly in boiling water. Then add to a bowl, cover with hot brine, seal with plastic film and leave to cool. Chill and enjoy as a quick instant pickle.
5. Allow your pickled cauliflower to sit in the refrigerator for at least 48 hours before serving - this will give it time to properly marinate and fully develop its flavour.
Enjoy!
 

Flavour options for a sweet pickled cauliflower

 

Type of vinegar

You can use white wine, red wine or cider vinegar to give your pickled cauliflower different flavour profiles.

Adjust the sweetness

Add more sugar and/or a sweetener such as honey, sugar or maple syrup to balance out the acidity of the vinegar and create a pickle to your taste.

Add your favourite spices

Experiment with herbs and spices like anise, fennel, juniper berries, cardamom or cinnamon sticks for warmth in flavour and aroma. Turmeric and cumin can contribute to an earthiness and punch of colour.

Include other Vegetables

Try adding in additional vegetables such as carrots, bell peppers, onions, celery root and radishes for extra texture and colour contrast.

Infuse flavours

Infuse different aromatics such as orange or lemon zest into boiling liquid before pouring over vegetables for added depth of flavour.
 

Creative ways to use and enjoy sweet pickled cauliflower

 

1. A Quick Cauliflower Curry:

Combine sweet pickled cauliflower with softened onions, curry powder, garam masala, applesauce and coconut milk to make an easy delicious meal or side dish.
Or serve as a pickle accompaniment to a curry meal.

2. Fried Pickled Cauliflower:

Make a batter of flour and beer. Shake the excess brine off then dip your florets into the batter before pan-frying/deep frying until golden brown for an irresistible appetizer or side dish. This is really good!

3. Spiced Pickled Cauliflower Salad:

Toss together cubed sweet pickled cauliflowers with chopped bell peppers and chilli flakes in a light vinaigrette dressing (that includes the cauliflower brine) for an easy salad that packs plenty of flavours!
4. Eat straight out of the jar for a snack with some cheese. Or enjoy on or accompanying a sandwich or burger.
5. Serve alongside a cheese or charcuterie selection as part of the pickles component. It even works alongside a traditional roast dinner!

Nutrition

Calories: 121kcalCarbohydrates: 19gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 4758mgPotassium: 578mgFiber: 6gSugar: 5gVitamin A: 913IUVitamin C: 134mgCalcium: 116mgIron: 4mg
Nutritional Disclaimer

All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.

Keyword SWEET PICKLED CAULIFLOWER
Tried this recipe?Let us know how it was!