Pickled Cauliflower


Quantity: 9 half-pints

Jar size: Half-pints or pints


12 cups of 1- to 2-inch cauliflower flowerets 

4 cups white vinegar (5 percent) 

2 cups sugar 

2 cups thinly sliced onions 

1 cup diced sweet red peppers 

2 tbsp mustard seed 

1 tbsp celery seed 

1 tsp turmeric 

1 tsp hot red pepper flakes 


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cauliflower flowerets and boil in salt water (4 tsp canning salt per gallon of water) for 3 minutes.

3. Drain and cool.

4. Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to a boil and simmer 5 minutes.

5. Distribute onion and diced pepper among jars.

6. Fill jars with pieces and pickling solution, leaving 1/2-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

10 min

15 min

20 min

Source: National Center for Home Food Preservation