You’ve eaten it raw, ground, and roasted. Baked, glazed, and in salad. Save yourself some time and effort and pickle it! Pickles are always in season.


Brined Cauliflower

1 head cauliflower, cut into bite sized florets

4 cups water

2 tsp sea salt

Turmeric Pickling Liquid

2 cups white wine or apple cider vinegar

1 ⅓ cup water

⅔ cup sugar

½ tsp turmeric

1 tsp coriander seeds

⅛ tsp black peppercorns

1 pinch crushed red pepper

½ each dry bay leaf


For the Brined Cauliflower:

1. Combine water and sea salt. Stir until salt is completely dissolved.

2. Pour solution over cauliflower and submerge fully. Store refrigerated for at least 6 hours or overnight.

3. Once brined, drain cauliflower from liquid and lay on paper towels to dry. Do not rinse.

For the Turmeric Pickling Liquid:

1. Place brined cauliflower into a medium bowl.

2. Combine all pickling liquid ingredients in a medium sauce pot.

2. Bring to a boil, being sure to dissolve sugar completely.

3. As soon as it comes to a boil, remove from heat. Pour over brined cauliflower. Allow to steep in pickling solution for at least 4 hours at room temperature or refrigerated overnight.