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Turmeric & Ginger Pickled Cauliflower|Craving Something Healthy

Turmeric & Ginger Pickled Cauliflower

Prep Time 30 minutes
Author Craving Something Healthy


  • 4 cups white vinegar
  • 2 cups water
  • 4 large garlic cloves peeled and smashed
  • 1 1/2 tablespoons pickling or Kosher salt
  • 2 cups sugar
  • 4- 2 inch pieces of ginger root peeled
  • 4- 2 inch pieces of turmeric root peeled
  • 8 thai chilis or 1 teaspoon red pepper flakes
  • 9-10 cups of cauliflower florets (from about 3 small heads of cauliflower


  • Place the vinegar, water garlic, salt and sugar in a large saucepan, and bring it to a boil.
  • Stir well, so the salt and sugar is completely dissolved. Turn off the heat, and let the vinegar/water mixture sit until it cools to room temperature. Remove the garlic cloves.
  • While the pickling liquid is cooling, slice the ginger and turmeric into thin, matchstick pieces.
  • If using the chilis, trim the stems off, but leave them whole.*
  • Trim the cauliflower into florets, and discard the tough stems.
  • Place the ginger, turmeric, chilis, and cauliflower into a large saucepan, and cover with water.
  • Bring the vegetables to a boil, and immediately remove from the heat, and drain in a colander.
  • Lay the vegetables on a clean towel and let them cool to room temperature.
  • Place the cooled vegetables in a large glass bowl or jar, and pour the pickling liquid over, so that everything is submerged.
  • Let sit in the refrigerator for at least 3 days for flavor to develop. The flavors will get even better the longer it sits.
  • Store in a covered container in the refrigerator for up to 6 weeks.


* If substituting red pepper flakes for the Thai chilis, add them to the pickling liquid along with the garlic. Do not remove the red pepper flakes - they should remain with the pickling liquid.
If you have trouble finding fresh turmeric or Thai chilis, check an Asian market.