YIELD: AROUND 8 CUPSSweet mustard cauliflower pickles – perfect for serving as part of an antipasto platter with crusty bread, olives and sliced meat or slathered into a sourdough sandwich with roast beef.
INGREDIENTS:
900g (2lbs) cauliflower, small florets (1cm/1/4 inch pieces)
450g stringless green beans, cut into 2cm (1/2 inch) pieces
4 cups onion wedges (1cm/1/4 inch wide)
2 cups red capsicum, diced (1cm/1/4 inch)
water (for cooking)
salt (for cooking)
4 cups apple cider vinegar
1 cup brown sugar
1/4 cup Thermflo (or ClearJel)
1/4 cup wholegrain mustard
1 tablespoon mustard powder
1 tablespoon curry powder
1 teaspoon turmeric
METHOD:
- Simmer cauliflower, beans, onion and capsicum in salted water for 3 minutes. Drain.
- Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
- Combine vinegar, brown sugar, Thermflo, mustards, curry and turmeric in a large pan. Whisk to combine. Bring to a boil and simmer for 2 minutes. Add the vegetables and bring mixture to a boil. Boil until thickened slightly (if required). Remove from heat.
- Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
- Pack hot pickle mixture into hot jars, leaving 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, and wipe rims with damp paper towel then seal.
- Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
- Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
