Recipe from Chef Justin Yu's Quick Pickling Tip: Pickled Ginger-Turmeric Cauliflower

Have an abundance of veggies from your garden? Or you just couldn't resist buying a little too much of the beautiful crop from your favorite farmer? Make some quick pickled veggies - they brighten up any meal and make a terrific snack. Francine Spiering created the following recipe using Chef Justin's quick-pickling tip - use 3 parts water, 2 parts vinegar, 1 part (or less) sugar. Works with all veggies.
By / Photography By Jenn Duncan | March 08, 2016


Bring all ingredients except cauliflower to a boil over medium heat. Simmer for 5 minutes. Add the cauliflower florets and simmer gently for 1 minutes (keep them crunchy). Transfer florets with liquid and onions to a sterilized Mason jar. Close with a sterilized lid. Refrigerate for at least 3–4 hours before using.

Note: The cauliflower can be kept for up to 2 weeks in the fridge.


  • 3 cups water
  • 2 cups vinegar
  • ½ cup sugar
  • 1 tablespoon sea salt (or to taste)
  • 1 medium cauliflower, florets only (add the rest to a purée)
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 3 slices fresh ginger
  • 4 large cloves garlic, crushed and peeled
  • 1 medium yellow onion, sliced thin
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