This is so quick to make and looks stunning both in the jar and on an antipasto plate – it also tastes good. Because it has a lemony flavour it is a pleasant change from the sugar vinegar based pickles I normally turn out. A little bit of turmeric gives it a delicious yellow colour but it is only optional.



  • About 1/2 cauliflower washed and cut into florets. I put them into the jar I intend to store them in and then I know when I have enough. Because they soften a little when par-boiled you can fill the jar right to the top when raw.
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tsp salt
  • 1 small lemon or lime, washed and sliced
  • 1 clove garlic, sliced
  • 1/2 tsp turmeric
  • 1/4 teaspoon whole peppercorns


  1. Prepare a sterile (a wash in the dishwasher will do) jar that will fit the cauliflower, put half the sliced lemon, peppercorns and sliced garlic in the bottom
  2. In a large pan, bring the apple cider vinegar, water, turmeric and salt to the boil.
  3. Add the cauliflower to the boiling brine and stir until it returns to the boil. Remove from heat.
  4. Working quickly, using tongs, pack cauliflower into the jar and fill the jar with the brine.
  5. Place the rest of the peppercorns, garlic and lemon/ lime slices on the top and fit a lid on the jar.
  6. Allow them to cool to room temperature before refrigerating.
  7. Pickles are ready to eat in 12 hours, though the flavour will improve over time.