Print Recipe

Pickled Cauliflower


  • 3 pounds cauliflower (cut into florets or 1-inch pieces)
  • 8 onions, sliced
  • 3 tablespoons salt, dissolved in 2 quarts water
  • 1 small, dried hot red pepper
  • 3 whole cloves
  • 1/2 cup granulated sugar
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon celery seed
  • 1 1/2 teaspoons white mustard seed
  • 1 1/4 cups white vinegar
  • 1 1/4 cups water


  1. Place cauliflower and onions in a bowl; cover with salt water; let stand overnight.
  2. Next day, drain and rinse vegetables several times with cold water. Set aside.
  3. Tie hot pepper and cloves in cheesecloth bag. Add spice bag to remaining ingredients in a large pot; bring to a boil and boil 5 minutes.
  4. Add vegetables and cook until barely tender (about 5 minutes). Do not overcook.
  5. Remove spice bag.
  6. Pack cauliflower and onions into clean, hot jars, leaving 3/4-inch headspace. Cover with boiling liquid, leaving 1/2-inch headspace; seal.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.