Cauliflower Pickle

Name: Cauliflower Pickle
Yield: Makes about 450g/1lb
Cuisine: Indian
Ingredients: 1 tbsp ground coriander; 100 ml/3½ fl oz/scant ½ cup white wine vinegar; 40 g/1½ oz/3 heaped tbsp jaggery (or palm sugar); 1 tsp ground turmeric; 60 g/2 oz/5 tbsp granulated sugar; 100 ml/3½ fl oz/scant ½ cup mustard oil; 1 tbsp Panch Phoran (store-bought); 1 cauliflower, cut into small florets; 1½ tsp salt, or to taste; 1 tsp hot red chilli powder; ½ tsp asafoetida

Preparation info

Makes about
450 g

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is an easy, home-style recipe for a lovely sweet and sour pickle. You can use this same pickling liquor to pickle most vegetables. If you prefer a spicy, garlicky flavour to your pickle, you can cut down the sweetness by reducing the sugar and jaggery and add more of the chilli powder and garlic when making the liquor.

Ingredients

1 cauliflower, cut into small florets
100 ml/3½ fl oz/scant ½

Asia
India
Gluten-free
Vegan

Method

Blanch the cauliflower florets in salted boiling water for 3–4 minutes, then drain and set aside.

Heat the mustard oil in a medium pan until smoking, then reduce the heat to medium and add the panch phoran. Once crackling, add the remaining ingredients and mix well. Cook until it has reduced by half, about 10–15 minutes.

Pack the cauliflower florets into a large clean jar, pour