Sweet and Sour Cauliflower Pickle

Yield: 4 x 1 litre jars (US quart)

Course Pickles
Cuisine American
Keyword Cauliflower
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Yield 4 1 litre jars (US quart)
Calories 45 kcal


  • 300 g pearl onions (10 oz)
  • 150 g banana peppers (5 oz. Weight measurements before prep. About 4 peppers about 10 cm / 4 inches each in length before prep.)
  • 400 g red peppers (sweet, such as Bell. 14 oz. Weight measurements before prep. That's 2 medium bell peppers before prep.)
  • 1.25 kg cauliflower (2.5 to 3 lbs. Weight measurements before prep. About 12 cups of small florets after prep.)
  • 2 tablespoons coriander seed (1/3 oz / 10 g)
  • 500 ml water (2 cups / 16 oz)
  • 1.25 litre cider vinegar (5% or higher. 5 cups / 40 oz)
  • 4 tablespoons salt (OR non-bitter, non-clouding salt sub)
  • 300 g sugar (white. 1 1/3 cups / 10 oz) OR 1 1/2 teaspoons liquid stevia
  • 4 tablespoons mustard seed (1.25 oz / 40 g)
  • bay leaves
  • cloves (whole)
  • garlic (peeled cloves)
  • Pickle Crisp (optional)
Metric - US Customary


  1. Peel the onions, put in a very large mixing bowl.
  2. Wash, stem and seed the banana peppers. cut into thick rings 2 to 3 cm (1 inch) wide. Add to bowl.
  3. Wash, stem and seed the sweet peppers. Cut into chunks. Add to bowl.
  4. Wash the cauliflower. Cut off leaves and stalk. Cut into small florets; wash again. Drain well, add to bowl.
  5. Set bowl aside.
  6. Get a large pot and put on the stove top. Add the coriander seed, and toast it for a few minutes until it just starts to darken and release a bit of scent.
  7. Add everything from the water down to and including the mustard seed. Stir well, then bring to a boil, then lower to a simmer and let simmer for 3 minutes.
  8. Turn heat off.
  9. Pack veg into the jars you are using to within 3 cm (1 inch) of the top of the jar. That will tell you how many jars you are using.
  10. In each 1 litre (US quart) jar put 2 bay leaves, 2 cloves, 2 cloves garlic, and 1/4 teaspoon pickle crisp (optional.) (Half that for the half-litre / US pint jars.)
  11. Using a ladle, divvy the pickling solution out amongst the jars to within 2 cm (1/2 inch) headspace.
  12. If you are short of solution, zap some additional cider vinegar in microwave for 2 minutes to heat it, then use that to top up.
  13. Don't worry about all the seed ending up on top; as you debubble, they will get pushed down.
  14. Debubble.
  15. Process either size jar for 15 minutes.
  16. Let stand at least a week before opening.