Pickled Cauliflower Recipe By Bob McClure

Recipe adapted from Bob McClure

Pickled Cauliflower
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Pickled Cauliflower 
Prep Time
Cook Time
Half-Pint Jars
Total time: 30 minutes
  • Twelve ½-pint Ball jars (with lids)
  • 5 cups white vinegar
  • 5 cups water
  • ½ cup pickling salt or kosher salt
  • 6 small bell peppers, halved
  • 2 tablespoons cumin seeds (½ teaspoon per jar)
  • 1 tablespoon grated ginger (¼ teaspoon per jar)
  • 2 large heads cauliflower, cut into small florets
  1. Fill a large pot with enough water to covers the jars. Bring the water to a boil and sterilize the jars for 2 minutes.
  2. In a large saucepan, bring the vinegar, water and salt to a boil.
  3. Meanwhile, add half a pepper, ½ teaspoon cumin seeds and ¼ teaspoon grated ginger to each jar. Pack the jars with the cauliflower, making sure the florets don't rise above the jar's tapered neckline.
  4. Fill the jars with the brine, leaving ¼ inch of space at the top of each jar.
  5. Sterilize the lids in boiling water for 2 minutes, then seal the jars tightly. Turn the jars upside-down for 3 to 5 minutes to allow the rubber ring on the jar lid to loosen up.
  6. Place the jars in the boiling water and process for 10 minutes.
  7. Remove the jars and let cool at room temperature (the lids should pop down within a few hours. If they do not, reprocess the jars in boiling water for an additional 5 minutes.) 8. Store the pickles in a cool, dark place for 5 to 7 days before eating. Refrigerate after opening. Note: More pickling advice and resources can be found at the National Center for Home Food Preservation (www.uga.edu/nchfp)
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