Pickled cauliflower
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Pickled cauliflower giardiniera

Course Preserve
Cuisine Italian
Keyword cauliflower, giardiniera, olive oil
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 medium jars


  • 500 g of white cauliflower florets
  • 250 g of purple cauliflower florets
  • 250 g of green cauliflower florets, or yellow
  • 2 l of white wine vinegar
  • 1 l of water
  • 140 g of sugar
  • 60 g of salt
  • 6 garlic cloves, with the skin on
  • 2 tablespoons of black peppercorns
  • Extra virgin olive oil


  • Divide the cauliflower into florets, keeping the colours separated.
  • Take a large pot and pour in the vinegar, the water, salt and sugar. Stir to dissolve the salt and the sugar, then put it on the stove and bring it to a boil.
  • Blanch the florets for a few minutes, until they are al dente: this means they should be quite soft, but with a bite. Cook the white cauliflower first, then the green cauliflower and finally the purple one.
  • Remove the cauliflower florets from the pot with a slotted spoon and place them onto a clean cloth, leaving them to dry until the next day.
  • Arrange the colourful florets in layers in sterilized jars, adding a clove of garlic and a few grains of black pepper in each jar. Press well the florets as to fill up any empty space.
  • Pour in extra virgin olive oil to cover the florets completely. Check again after a few hours to see if you need to pour in more olive oil to completely cover the artichokes. Close the jars and store them for a few months in the pantry, or in a dry, cool and dark place. Be patient and keep them aside for at least 15 days before tasting them.
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