Pickled Cauliflower with Chilli

Try our healthy pickled cauliflower recipe using your favourite Kilner® Preserve or Clip Top Jar. Makes 1.3 Litres.

Ingredients and Method


  • 400g - 500g Cauliflower, broken into florets
  • 4 tsp Mustard seeds
  • 5 Small green chillies
  • 500ml Sarson's White Vinegar
  • 500ml Water
  • 4 tsp Pickling salt
  • 2 tsp Sugar
  • 1 Onion
  • 6 or more Fresh dill leaves (optional)


  1. Ensure the cauliflower is broken down into edible sized florets.
  2. Wash and dry the florets.
  3. Pour the Sarson’s Vinegar, water and salt into a sauce pan over a low heat.
  4. Add in sugar and salt and stir until dissolved.
  5. Remove from the heat and leave to cool.
  6. Add the cauliflower to your sterilised Kilner® Jars along with the rest of the ingredients.
  7. Pour the cooled mixture over the top, seal and leave for 24 hours before consuming.

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