Go Back
Print Recipe
5 from 1 vote


Pickled romanesco or cauliflower is simple to make and a good store cupboard standby
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: pickles
Servings: 1 jar
Author: Karon Grieve


  • 200 ml white wine vinegar
  • 1 tsp mustard seeds
  • 50 g granulated sugar
  • 2 cloves
  • 1 cinnamon stick
  • 1 head of romanesco or normal cauliflower


  • Chop the cauliflower or romanesco into florettes and set aside
  • Simmer all other ingredients in the vinegar for 15 mins
  • Blanch the veggies in boiling water for 2 mins then drain thoroughly
  • Pack the veg into sterilised jars and pour over the spiced vinegar
  • Store in the fridge for 2 weeks to allow the flavours to mature before using
  • Keep in the fridge and eat within 1 month after opening