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

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer