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Azerbaijani-style marinated cauliflower

Azerbaijani-style marinated cauliflower

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A crunchy cauliflower dish, flavored with garlic and celery, prepared in jars according to the traditional Azerbaijani method, and served as a side dish.

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Recipe from Araz Yaquboglu (Wikibooks), adapted by Recette de cuisine ·

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Marinated cauliflower is a very popular preserved dish in Azerbaijani cuisine. It is cut into florets and marinated in a vinegar-based brine with garlic and celery stalks. It provides a crunchy and tangy accompaniment, perfect alongside a meat dish or as part of an appetizer platter.

Ingredients and directions

  • Prep time25 min
  • Cook time10 min
  • Resting72 hr
  • Total72 hr 35 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodPackaging in jars
  • Estimated cost$1.60 $0.20 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

8 people
  • $0.79
  • $0.33
  • $0.29
  • $0.19

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Place the water on the stove and bring it to a boil.
  2. Add the salt. ≈ 3 min
  3. Let the water cool, then add the vinegar.
  4. Separate the cauliflower into florets and wash them. ≈ 2 min
  5. Peel the cloves of Allium sativum. ≈ 8 min
  6. Place the flowers and the Allium sativum in jars. ≈ 3 min
  7. Pour over with the brine. ≈ 3 min
  8. Place the celery stalks at the very top. ≈ 3 min
  9. Close the jars with their lids and allow the lacto-fermentation process to complete. ≈ 3 min

The bill

Azerbaijani-style marinated cauliflower

  • 100 ml of coarse salt$0.79
  • 250 ml of grape vinegar$0.33
  • About 5 to 6 cloves of Allium sativum (garlic)$0.29
  • 2 to 3 stalks of celery$0.19

Total$1.60

that's $0.20 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 medium-sized cauliflower heads
  • 2.5 liters of water
  • 100 ml of coarse salt
  • 250 ml of grape vinegar
  • About 5 to 6 cloves of Allium sativum (garlic)
  • 2 to 3 stalks of celery

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