Recipes > Preserves & Pickles > Pickles > Pickled Cauliflower

Pickled Cauliflower

Cauliflower is another vegetable that lends itself well to pickling. This food must be cooked, too, before pickling; and to have it just right for packing into the containers, it requires particular attention in cooking.


  • 4 quarts cauliflower broken into pieces
  • 2 cups brown sugar
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 quart vinegar
  • 1 pint water


Select firm heads of cauliflower and break them into sections or flowerets. Immerse these in cold water to which has been added 1 teaspoonful of salt to the quart. Allow the cauliflower to stand for 1 hour in the salt water. Remove from the water, and put over the fire to cook in salt water of the same proportion as that used for soaking. Cook until the cauliflower is quite tender, but not so tender as it would be cooked to serve at the table. If this is done, the cauliflower will darken and break into pieces. It should be firm enough not to crush or break easily when it is packed into the jars. When properly cooked, pack closely into jars, add the sugar, salt, and pepper to the vinegar and water, heat to the boiling point, and pour this liquid over the cauliflower, completely covering it. Seal while hot, allow to cool, and store.


Print recipe/article only


Woman's Institute Library of Cookery, Volume 5.

comments powered by Disqus