24-Hour Spiced Cauliflower Pickle

A jar of pickled cauliflower

jirkaejc / Getty Images

Prep: 5 mins
Cook: 5 mins
Brining time: 24 hrs
Total: 24 hrs 10 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
131 Calories
1g Fat
28g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 131
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 2709mg 118%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 19%
Protein 7g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tangy but not too sour, flavorful without being overly spiced, this cauliflower pickle is a party favorite. It is especially attractive if you make it with Romanesco cauliflower, but equally good made with regular white cauliflower.


  • 1 medium cauliflower (1 1/2 - 2 pounds)
  • 1 1/4 cups water
  • 1/3 cup vinegar
  • 1 1/2 tablespoons salt (kosher, sea or other coarse non-iodized)
  • 1 tablespoon honey
  • 2 sprigs dill leaves (fresh or 1 teaspoon dried dill weed, divided)
  • 2 cloves garlic (peeled)
  • 1 teaspoon mustard (whole seeds, divided)
  • 1/2 teaspoon cumin (whole seeds, divided)
  • Optional: 1/2 teaspoon red pepper (flakes, divided)

Steps to Make It

  1. Wash the cauliflower under cool water. Remove any outer leaves. Cut the cauliflower head in half. Slice off the florets with a bit of the base attached, aiming for roughly 1-inch pieces (a little bigger or smaller is okay).

  2. Blanch the cauliflower by steaming or by immersing in boiling water for 2 minutes. Immediately drain and either run under cold water until the cauliflower florets are cooled or drop into a big bowl of ice water and let sit there for 5 minutes. Drain well.

  3. Divide the dill, garlic, mustard seeds, cumin seeds and pepper flakes (if using) between two glass pint jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean. Tightly pack in the blanched cauliflower above the seasonings, leaving some headspace between the top of the vegetables and the rims of the jars.

  4. Bring the water, vinegar, honey, and salt to boil in a small pot, stirring to dissolve the honey and salt. Skim off any foam and discard. Pour the hot brine over the cauliflower and seasonings. The cauliflower should be fully immersed in the brine.

  5. Tightly cover and store in the refrigerator.

The spiced cauliflower pickle will be ready to eat in 24 hours but will be even better if you can wait a week before serving it. It will keep in the refrigerator for up to 6 months but is best if eaten within 3 months. It is still safe to eat after 3 months, but the texture and flavor will not be as good.


  • Spiced Cauliflower Pickle is great served alongside curries. It stands up nicely on its own as part of a relish tray, but in that context is especially good paired with a soft, mild cheese.
  • You can also chop it up and combine it with labneh or sour cream for a quick dip or spread.