Cauliflower and tumeric pickles Recipe

Give in to this original pickles. Enjoy as a condiment for a bit of added crunch to your dishes or with an aperitif. And long live pickles! 




45 min

Cauliflower and tumeric pickles

Ingredients list

  • 250g cauliflower
  • 7g tumeric
  • 5g coriander seeds
  • 5-6 bay leaves
  • 5g salt
  • 230g water (adjust as needed) 
  • 1 Le Parfait Super jars 1L 

Number of servings


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Le Parfait Super Jars
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  1. First, let’s read the how to guide to learn everything about fermentation!
  2. Cut the cauliflower into florets of the required size. 
  3. Press them down into the mason jar. 
  4. Fill with water until 2cm from the rim. Take the cauliflower out the jar and leave the water. Set the scales and add the salt to the jar. 
  5. Mix with a spoon to help the salt dissolve in the water. This may take a little time, but it is important to wait until the salt has fully dissolved. 
  6. Grate the tumeric, then mix it with the salt water, or put it in a mixer together with the salt water. Put the coriander seeds in the mason jar. 
  7. Add the pieces of cauliflower and bay leaves to the jar. Place 1 or 2 bay leaves in the middle and the others on the top. 
  8. Clean the rim of the jar. Close the jar with the rubber seal in place. Keep it on a small dish (in case any juice escapes) at room temperature and out of direct sunlight. 
  9. Wait a few weeks before tasting. Store in a cool area after opening and consume within 4 weeks. 

From Jarres Crues

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