Harvesting for the winter: pickled cauliflower

Harvesting for the winter: pickled cauliflower


  1. Cauliflower 1.8-1.9kg
  2. Water 3 L
  3. Turmeric 4 tbsp
  4. Bay leaf 2-3 pcs.
  5. Ground coriander 2 tbsp. l
  6. Dry mustard 2 tsp.
  7. Allspice peas 10 pcs.
  8. Black pepper peas 15 pcs.
  9. Vinegar 150 ml
  10. Sugar 5 tbsp. l
  11. Salt 2 tbsp. l
  12. Greens (green basil, parsley) 1 bunch.
  • Main Ingredients: Cabbage, Mustard
  • Serving 12 Servings
  • World CuisineAsian, Oriental


Cooking steps:

  1. We sort cabbage into inflorescences, divide it into small pieces and lower it into salted boiling water. Let it boil for 2-3 minutes and remove it with a slotted spoon or empty it from the water through a colander. Let the cabbage cool to a state where it can be picked up by hand.
  2. We prepare the marinade: bring to a boil 3 liters of water, pour salt, sugar, spices and boil for 3 minutes. At the last minute pour in the vinegar.
  3. We spread greens and cabbage in banks. Pour cabbage in jars with a hot marinade and close with sealed nylon caps.

Enjoy your meal!