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    Home » Recipes » Condiments, jams and preserves

    Cauliflower Pickles

    Published: Jun 13, 2023 by Libby Hakim · 7 Comments

    Jump to Recipe Print Recipe

    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.

    cauliflower pickles in jars and condiment dish.

    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: ⅓ cup

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

    cauliflower and onion for pickles.

    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 ⅔ 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.

    making cauliflower pickles.

    Day 2: Making Cauliflower Pickles

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

    • 2 cups cider vinegar
    • 1 teaspoon whole cloves
    • ½ cup brown sugar
    • ¼ cup cornflour / cornstarch
    • 1 teaspoon turmeric
    • 1 teaspoon mustard powder
    • 1 teaspoon curry powder
    • ⅛ 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.

    cauli pickles.

    Love pickles?

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

    cauliflower pickles.

    Cauliflower Pickles

    Libby Hakim
    Transform the humble cauliflower into a delicious snack or add your pickled cauli to toasted sandwiches and grazing platters.
    4.50 from 2 votes
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    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Resting time 12 hours hrs
    Total Time 12 hours hrs 27 minutes mins
    Course Condiment
    Cuisine American, Australian, British, Western
    Servings 2 medium jars
    Calories 450 kcal

    Equipment

    • 2 sterilised medium jars with lids

    Ingredients
      

    • 1 cauliflower
    • 2 onions
    • ⅓ cup salt
    • 2 cups cider vinegar
    • 1 teaspoon whole cloves
    • ½ cup brown sugar
    • ¼ cup cornflour cornstarch
    • 1 teaspoon turmeric
    • 1 teaspoon mustard powder
    • 1 teaspoon curry powder
    • ⅛ teaspoon cayenne powder

    Instructions
     

    Day 1

    • Break cauliflower into small florets. Place in a baking dish and sprinkle with ⅔ of the salt. Pour in enough water to cover the cauliflower florets and then set aside to rest overnight.
    • Roughly chop onions and place into another baking dish. Sprinkle with remaining salt and set aside to rest overnight. (No water added to the onions)

    Day 2

    • Drain cauliflower and then rinse both the cauliflower and onions in cold water. Drain well.
    • Place cauliflower and onion in a saucepan along with the cloves and vinegar.
    • Bring to the boil and then simmer uncovered for 10 minutes.
    • Add the remaining ingredients and 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 (or on shelf if you are confident in techniques used in canning/preserving food).

    Nutrition

    Calories: 450kcalCarbohydrates: 97gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 18984mgPotassium: 1328mgFiber: 9gSugar: 65gVitamin A: 65IUVitamin C: 147mgCalcium: 176mgIron: 3mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. E Allan

      February 10, 2025 at 3:46 am

      The recipe calls to let the cauliflower/onions rest overnight, exactly when do you start/stop. Or how many hours should it be in the salt.

      Reply
      • Libby Hakim

        February 13, 2025 at 12:03 pm

        Hi. About 12 hours - give or take 4 hours.

        Reply
    2. Yvonne Whaley

      October 06, 2024 at 5:12 am

      can I water bath these? I like to keep them in a cupboard.
      sounds like a great recipe.
      Thanks.

      Reply
      • Libby Hakim

        October 06, 2024 at 5:21 pm

        Hi Yvonne - yes, you can. I will add this in the recipe. You'll just need to rely on your own knowledge of preserving. Happy cooking!

        Reply
    3. Michele

      April 26, 2024 at 3:10 pm

      4 stars
      I found the cornstarch made it gloopy and not liquidy. Is this normal? The flavor of it all was really good, but I didn't the like the texture. What am I doing wrong? I'm going to try making it without the cornstarch next time.

      Reply
      • Libby Hakim

        April 27, 2024 at 8:25 pm

        Hi Michele - yep, make it with less or no cornflour/cornstarch next time if you prefer pickles to be more liquidy. Thanks for the feedback and happy cooking! Libby

        Reply
    4. Carolyn

      February 20, 2024 at 3:56 pm

      Hi Libby, I used to make this a lot but my recipe has too much vinegar so I'm certainly going to make your recipe, i'll be looking for the cauli tomorrow lol, I adore pickles like this, I grew up in a family that used to make pickles regularly.
      I enjoy your recipe so glad I found you

      Reply
    4.50 from 2 votes (1 rating without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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