Pickled Colorful Cauliflower- Putting Up with ErinPickled Colorful Cauliflower- Putting Up with Erin

I bring you this blog post from the passenger seat driving to the South Berwick farmer’s market to get more parsnips. I had originally planned on making this weekend’s recipe pickled parsnips, but apparently when you let organic veggies sit for a week in the crisper they spoil. So… back to the market we go (turns out that I didn’t find parsnips after all).

So what’s the deal with colorful cauliflower anyway? Of the many different varieties of cauliflower, the color in purple and orange cauliflower has different sources. The purple color comes from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine. The orange comes from a genetic mutation that gives the veggie more beta carotene. Orange cauliflower also holds 25% more vitamin A than the regular white cauliflower you find in the grocery store. Albeit, the anthocyanin in the purple bunch turned the final pickle product a brilliant reddish hue, the color is undeniably pretty. Enjoy this colorful dill and red pepper cauliflower pickle as part of your favorite pickle assortment, serve it at a pickle party (my plan), or add it to any salad in need of a colorful kick.

Pickled Colorful Cauliflower- Putting Up with Erin

Pickled Colorful Cauliflower

Yield: 6 pints


  • 1-1/2 heads cauliflower (purple and orange variety; cut into bit sized pieces)
  • 1 bunch fresh dill weed
  • 6 garlic cloves (sliced)
  • 1 red bell pepper (sliced thin)
  • 4 cups white vinegar
  • 4 cups water
  • 4 Tbsp pickling/kosher salt
  • 6 tsp black mustard seed
  • 3 tsp whole coriander seed
  • 30 whole black peppercorns
  • 3 bay leaves


  1. In a medium-sized, non-ionized pot, combine vinegar, water, salt, and bay leaves. Bring to just a boil.
  2. Meanwhile, divide the remaining ingredients between your prepared (sterilized, hot, etc.) pint jars, leaving approximately 1/2 inch headspace.
  3. Pour brine ingredients (excluding bay leaves) over the jar contents leaving approximately 1/2 inch headspace.
  4. Wipe rims, apply lids and rings (finger tight) and process your jars in a hot-water bath for 11 minutes. Remove jars from canner and let cool on a folded towel for 8-12 hours.
  5. Check seal, remove rings and let jars sit in a cool dry place for 3 weeks before consuming.
  6. Shelf stable for up to 1 year.

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