Delicious cauliflower pickles – perfect for serving chilled from the jar as a quick snack, or as part of an antipasto platter with crusty bread, olives and sliced meat.
8 cups cauliflower florets (1 inch)
water (for cooking)
salt (for cooking)
2 teaspoons coriander seeds
2 tablespoons pickling salt
2 teaspoons yellow mustard seeds
4 garlic cloves (thinly sliced)
1 teaspoon cumin seeds
1 cup red capsicum (1cm cubes)
4 cups white vinegar
2 cups carrot slices
2 cups water
1 cup onion (thin wedges)
2 teaspoons black peppercorns
1 cup sugar
1 teaspoon turmeric
½ teaspoon chilli flakes
  1. Simmer cauliflower in salted water for 3 minutes. Drain and cool.
  2. 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. Toast spices in a saucepan on medium heat (with no oil) until they are fragrant (1-2 minutes). Add remaining ingredients (except vegetables) and bring to a boil. Simmer for 5 minutes then add the cauliflower, capsicum, carrot and onion and bring to a boil. Remove from heat.
  4. 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. 
  5. Using a slotted spoon, pack hot vegetables into hot jars, leaving 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, and wipe rims with damp paper towel then seal. 
  6. 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. 
  7. The next day: 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.
sun-dried tomato mustard, sun-dried tomato chutney, pickled cauliflower & wholegrain mustard

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