Cauliflower-and-chilli pickle

Cauliflower-and-chilli pickle

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  • Makes 1 litre
  • Easy
  • Dairy free Fat conscious Health conscious
  • 10 minutes
  • 10 minutes


  • 2 cups white wine vinegar
  • 4 cloves garlic, thinly sliced
  • 2 T cumin seeds
  • 4 T brown sugar
  • 3 red chillies, sliced
  • 3 green chillies , sliced
  • 1 cauliflower head, cut into florets

Cooking Instructions

Heat the vinegar, garlic, cumin, sugar and chillies in a saucepan over a medium heat, stirring continually. Once the sugar has dissolved, remove from the heat.

Place the cauliflower florets into a 1-litre sterilised jar and pour over the hot pickling liquid.

Allow the liquid to cool in the jar before serving.

Cook's note: Once opened, store in fridge.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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