Easy Pickled Cauliflower

Easy Pickled Cauliflower

The crispy and crunchy texture of these pickles is addictive. They are handy to have in stock.

Ingredients: an easy-to-make amount

1/2 head (large)
150 ml
300 ml
20 g
10 g
◎Coarsely ground pepper (black or white)
2-3 grains
◎Bay leaf
◎Red chilli (sliced)
◎Thyme, dill, oregano (dried)
as needed


1. Wash the cauliflower clean, and break into small florets.
2. Put all the ingredients marked ◎ into a saucepan and turn on the heat. When the sugar has fully dissolved, remove from the heat and add the cauliflower.
3. Put it in a clean jar or Ziploc bag and store. You can enjoy from the next day, but it's tastier if you leave it for 2-3 days.
4. You can also make this with tiny onions, young corn or turnip etc! These vegetables will need boiling quickly before pickling.

Story Behind this Recipe

This is based on a recipe for "sotto acetto" (pickles), which my friend who worked at an Italian bar taught me. I arranged the recipe so it was easier to make.