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.

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
  1. Simmer cauliflower, beans, onion and capsicum in salted water for 3 minutes. Drain.
  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. 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.
  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. 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. 
  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. 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.

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