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Pickled Cauliflower
4 cups distilled white vinegar
1 1/2 cups water
1 cup sugar
2 Tbsp. salt
2 Tbsp. mustard seeds
1 Tbsp. ground turmeric
2 shallots, thinly sliced
1 head cauliflower, trimmed into bite-size florets (about 4 cups)
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Pickled Cauliflower

Pickled Cauliflower

Pickled Cauliflower
  • Servings:Makes 5 quarts
  • Prep Time:5 minutes
  • Cook Time:5 minutes
1. Combine vinegar, water, sugar, salt, mustard seeds, and turmeric in a medium saucepan and bring to a simmer, stirring occasionally to dissolve sugar.
2. Let mixture cool to room temperature. Meanwhile, divide shallots and cauliflower between 2 quart-size jars. Pour cooled brine over cauliflower to cover.
3. Seal and refrigerate for at least 2 days before using and up to 1 month.
Source: Hannaford fresh Magazine, July - August, 2017