Cauliflower Pickles

Make life (and especially lunchtime) more interesting with these Cauliflower Pickles. Tangy, crunchy, and flavour-packed, these pickles are a perfect accompaniment to sandwiches, burgers, grazing boards and more.

How to make Cauliflower Pickles

To start with, you’ll need:

• 2 medium jars, sterilised
• 2 days (these pickles, like most, are made over 2 days)
• 2 main ingredients: a cauliflower and 2 onions
• Salt: 1/3 cup

Note that there are more ingredients required for day 2 and these are listed below.

How to choose a cauliflower

Your Cauliflower Pickles will be influenced by the quality of your cauliflower, so here’s some tips on picking a good one:

• the cauliflower head should be dense and tightly packed
• it should be a vibrant white or creamy colour
• the leaves surrounding the cauliflower head should be crisp and green
• it should feel heavy for its size
• cauliflowers will be more affordable, nutritious and delicious when they are in season – they’re generally in season during the cooler months of the year but this will depend on your region and climate.

Day 1: Making Cauliflower Pickles

Break the cauliflower into small florets.

Place these in a baking dish and then sprinkle with 2/3 of the salt.

Pour in enough water to cover the cauliflower florets and then set aside to rest overnight.

Roughly chop the onions and place into another baking dish.

Sprinkle with the remaining salt and also set this dish aside to rest overnight.

Note that you are NOT adding water to the onions – only to the cauliflower.

Day 2: Making Cauliflower Pickles

The next day, you’ll also need these ingredients:

• 2 cups cider vinegar
• 1 teaspoon whole cloves
• 1/2 cup brown sugar
• 1/4 cup cornflour / cornstarch
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne powder.

Drain the cauliflower and then rinse both the cauliflower and onions in cold water. Drain well.

Place the cauliflower and onion in a saucepan along with the cloves and vinegar.

Bring to the boil and then simmer uncovered for 10 minutes.

Next, add the remaining ingredients. Stir over low heat to dissolve the sugar and combine.

Bring to the boil again and then simmer for 2-3 minutes or until the mixture starts to thicken.

Remove from heat and pour mixture into sterilised jars. Seal immediately.

Allow to cool and then store in fridge.

If you’re confident in techniques used in canning/preserving food you may be able to store these in the pantry.

Love pickles?

I also have recipes for Zucchini Pickles, Green Tomato Pickles, Choko Pickles, and Bread and Butter Pickles.