White Wine and Lemon Marinated Cauliflower

Yield: 4 x half-litre (US pint) jars

Course Pickles
Cuisine American
Keyword Cauliflower
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 4 x half-litre (US pint) jars
Calories 23 kcal


Metric - US Customary


  1. Prep the cauliflower and pepper; mix, set aside.
  2. Mix together the vinegar, water and salt OR salt sub; set on the stove on low heat to gently simmer.
  3. In each jar put: 1/4 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon fennel seed, a bay leaf (optional) and (optional) 1/8th teaspoon pickle crisp. Pack in the cauliflower and pepper mix; it's okay to press down a bit because this is a raw pack and the vinegar mixture will help to separate the material later.
  4. Fill each jar with the hot vinegar mixture to within 2 cm (1/2 inch) of the rim. Debubble, top up with vinegar mixture if needed.
  5. Wipe jar rims.
  6. Put lids on.
  7. Process in hot water bath or steam canner.
  8. Process for 10 minutes; increase time as needed for your altitude.
  9. Let pickle in the jars for at least 3 weeks before opening