Pickled Cauliflower

Curry Cauliflower Pickle recipe - The Cooks Pantry


Courtney Roulston


  • 1 cup (250ml) white vinegar
  • 2/3 cup caster sugar
  • 1tsp sea salt flakes
  • 1 Tb KEEN’s curry powder
  • 1tsp whole cumin seeds
  • 1 clove garlic, sliced
  • 2 bay leaf, dried
  • 500g cauliflower, cut into small florets


  • Place the vinegar, sugar, salt, curry powder, cumin seeds, garlic and bay leaves in a large saucepan over a medium heat. Cook, stirring, for 3-4 minutes to dissolve the sugar. Bring up to a boil, then turn down to a gentle simmer for 3-4 minutes for the aromatics to infuse.
  • Add in the cauliflower, bring back up to the boil, then remove from the heat.
  • Transfer to sterilized jars and set aside to cool. Leave to pickle for 3-4 hours, or ideally overnight. Serve pickles with you favorite breads, ham & cheese for a hearty ploughmans grazing platter.

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