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Turmeric Pickled Cauliflower

Prep Time10 mins
Pickling Time5 d
Course: Appetizer, Mezze, Side Dish
Cuisine: British, Lebanese, Middle Eastern
Keyword: cauliflower, lebanese food, middle eastern food, mouneh, pickled cauliflower, pickles, turmeric, turmeric cauliflower
Author: The Elegant Economist


  • 1 head of cauliflower, cut into bite-sized florets
  • ½ tsp chili flakes / whole fresh chili
  • 2 bay leaves
  • 2 cups water
  • 2 cups white vinegar
  • 2 Tbsp kosher salt
  • 2 tsp granulated sugar
  • ½ tsp coriander seed
  • ½ tsp cumin seed
  • ¼ tsp turmeric
  • ½ Tbsp white peppercorns
  • 4 cloves garlic, peeled and halved


  • Place your cauliflower, bay leaves, and chilis / chili flakes into a sterilized jar(s).
  • Place your water, vinegar and the remaining spices in a pan over medium heat, until all salt and sugar is dissolved. Once simmering, remove from heat and pour over jars of cauliflower. If you still have room, you can add slices of onion to ensure the jars are packed.
  • Place a canning weight in the jar and seal. Leave in a cool, dark place for 5-7 days. Then refrigerate and enjoy.