Pickled Ginger-Turmeric Cauliflower

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Pickled Ginger-Turmeric Cauliflower

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Courtesy of Francine Spiering (Edible Houston) using a quick pickling tip via Chef Justin Yu of Oxheart!


  • 3 cups  water
  • 2 cups  vinegar
  • ½ cup sugar
  • 1 tablespoon  sea salt (or to taste)
  • 1 medium  cauliflower, florets only (add the rest to a purée)
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 3 slices fresh ginger
  • 4  large cloves garlic, crushed and peeled
  • 1  medium yellow onion, sliced thin

Recipe Info

  1. Bring all ingredients except cauliflower to a boil over medium heat. Simmer for 5 minutes. 
  2. Add the cauliflower florets and simmer gently for 1 minutes (keep them crunchy). 
  3. Transfer florets with liquid and onions to a sterilized Mason jar. Close with a sterilized lid. 
  4. Refrigerate for at least 3–4 hours before using.

Note: The cauliflower can be kept for up to 2 weeks in the fridge.

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