How to Pickle Cauliflower


  • 1 head of cauliflower
  • 2 tbsp Salt
  • 500ml Distilled Vinegar
  • 200g granulated sugar
  • 1tsp mustard seeds
  • 1tsp coriander seeds
  • ½ tsp cumin seeds
  • 1tsp ground tumeric
  • ½ tsp chilli flakes


  1. Break the cauliflower into florets, place in a bowl and sprinkle with salt. Cover and leave overnight. The following day, wash well and dry.
  2. Put the spices, sugar and vinegar into a saucepan and bring to a simmer, stir until the sugar has dissolved.
  3. Put the cauliflower into sterilised Kilner® Jars then pour over the warm vinegar until the cauliflower is completely covered. Seal and store for 1 week before tasting.