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Pickled Cauliflower

Condiments, Dressings, Sauces

  • Makes 4-6 pints.


  • 6 pint-size jars, lids, and rings, sterilized
  • 3 heads cauliflower
  • 3 cups sugar
  • 3 pints white vinegar
  • 3/4 cup salt
  • Small piece of cheesecloth
  • 1/3 cup mixed pickling spices
  • 4-6 hot red peppers


Tie pickling spices in a bag made of cheesecloth. Separate cauliflower into small clusters, removing long stems. Sprinkle salt over the cauliflower and allow to stand overnight. Use a colander and rinse thoroughly with cold water. Bring vinegar and sugar to a boil. Add spice bag and boil for 5 minutes. Add cauliflower and boil for 2 to 3 minutes. Remove pickling spice bag. Pack into hot, sterilized jars, adding liquid to within 1/2 inch of top. Place hot pepper in each jar and seal according to canning directions.

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