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Pickled Cauliflower

A simple recipe for pickled cauliflower.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Canning 5 minutes
Servings 4 servings


  • 1 Tablespoon canola oil
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 2 teaspoon curry powder
  • 1 teaspoon fresh minced ginger
  • 1 whole clove garlic, smashed
  • 1 head cauliflower, cut into florets
  • 1 cup water
  • 1 cup rice wine vinegar
  • ½ cup cider vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon pickling salt, no substitute


  • Heat the canola oil in a heavy skillet over medium heat. 
  • Crush the cumin seed with the coriander seed and add to the pan.
  • Add the curry powder, ginger, and garlic to the pan.
  • Cook these spices, stirring until the oil colors and the spices are fragrant.
  • Add the cauliflower florets to the pan and toss to coat.
  • In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
  • Once the cauliflower is slightly tender, add it to a canning jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar.
  • Cool, chill, and store for 1 week to allow the flavors to develop thoroughly.

How to Can Pickled Cauliflower

  • Heat vinegar mixture to near boiling.
  • Pack cauliflower into jars.
  • Pour hot vinegar mixture into jars, leaving ½” headspace. Cover with lids; screw on bands to “fingertip tight.”
  • Process jars in hot water bath for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place.