When I first started pickling a year ago, I had great aspirations to pickle crazy/alternative things, crazy things I wouldn’t typically find in a supermarket aisle. Feeling adventurous, I pickled cauliflower…  Upon my first look at #pickling on Instagram, I quickly learned that my first non-cucumber pickle was just the tip of the iceberg, and really more of a walk around the pickling block.  We all have to start somewhere right?  Devastated by this year’s Thanksgiving meals, my jar cabinet was in dire need of a pickle re-up.  I’ve modify this recipe a few times over the past year, but after a couple not-so-satisfactory results (cumin cauliflower: FAIL), I’m sticking with my original take on pickled cauliflower.  These quick, spicy, and curry’delish pickled cauliflower & peppers are a great snack or meal accompaniment.


Here’s the recipe.  Enjoy!

Curry Pickled Cauliflower & Peppers

Yield: 6 pints


  • 1 large head of cauliflower
  • 2 bell peppers (any color)
  • 6 cloves of garlic
  • 6 tsp of yellow mustard seed
  • 6 tsp chili flakes
  • 6 tsp curry powder
  • 3-1/2 cups apple cider vinegar
  • 3-1/2 cups water
  • 2 Tbsp pickling/sea salt


  1. In a medium size, non-reactive pot, combine vinegar, water, and salt. Bring to a boil, then remove from heat.
  2. Divide remaining ingredients between 6 prepared pint jars.
  3. Pour hot vinegar mixture over cauliflower/peppers. Wipe rims, add lids and rings (finger tight). Process in hot-water bath for 15 minutes. Remove from water bath, and let cool on folded towel over night.



3 responses to Curry Pickled Cauliflower & Peppers

  1. Putting Up with Erin

  2. Erin,
    I am SOOOOO glad to see your website is working.
    This recipe gives me a purpose for the sweet peppers that remain from harvest.
    What size are the pepper chunks?
    The cauliflower appears to be floret sized. are the pepper chunks similar in size?

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