MUSTARD CAULIFLOWER PICKLES



Sweet 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 for  MUSTARD CAULIFLOWER PICKLES

Yield: around 8 cups
Cauliflower, Fresh
900g (2 pounds), cut into small florets (1cm / 1/2 inch)
Green Beans, Fresh
450g (1 pound), cut into pieces (2cm / 3/4 inch)
Onion, Brown or White
4 cups wedges (1cm / 1/2 inch wide)
Red Capsicum
2 cups diced (1cm / 1/2 inch)
Water
4 cups (for cooking)
Salt
1 teaspoon (for cooking)
Apple Cider Vinegar
4 cups (minimum 5% acidity)
Sugar, Brown
1 cup (optional)
1/4 cup
Wholegrain Mustard
1/4 cup
Mustard Powder
1 tablespoon
Curry Powder
1 tablespoon
Ground Turmeric
1 teaspoon
*If Thermflo/ClearJel is not available, leave out of recipe. Do not add any other thickeners.

METHOD:
1.   Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2.   Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. 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.
3.   Simmer cauliflower, beans, onion and capsicum in salted water for 3 minutes. Drain.
4.   Combine vinegar, brown sugar, Thermflo, mustard, 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.
5.   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. 
6.   Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pack hot pickle mixture into hot jars, leaving 1/2 inch (1cm) headspace.
7.   Remove bubbles, check headspace is correct.
8.   Wipe jar rims with a clean, damp cloth to remove any food residue.
9.   Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
10. Return jars of mustard cauliflower pickles into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12. The next day, check jars have sealed before labelling and dating clearly.
13. Store jars of mustard cauliflower pickles in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
14. Refrigerate jars upon opening and consume contents within 1-2 weeks.
 
Processing Time for  MUSTARD CAULIFLOWER PICKLES  in a Boiling Water Canner

Jar
Size
Altitude
≤ 1,000 feet
Altitude
1,001 - 3,000 feet
Altitude
3,001 - 6,000 feet
Altitude
≥ 6,000 feet
Hot Pack
≤ 500ml
(pints)
10
minutes
15 minutes
15 minutes
20 minutes

NOTES:
o    Other vinegar can be used (minimum 5% acidity);
o    Capsicum can be left out, if desired;
o    Use firm, fresh, stringless green beans for the best texture;
o    Open 1-2 months after (or longer) for best flavour.
 
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Vinegar Pickling Guide, available HERE
       

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