Cauliflower Pickles

4.80 from 5 votes

Transform the humble cauliflower into a delicious snack or add your pickled cauli to toasted sandwiches and grazing platters.

Prep Time15

Cook Time12

Resting time12

Total Time12 27

Course: Condiment

Cuisine: American, Australian, British, Western

Servings: medium jars

Calories: 450kcal

Author: Libby Hakim

Equipment

2 sterilised medium jars with lids

Ingredients

1 cauliflower
2 onions
⅓ cup salt
2 cups cider vinegar
1 teaspoon whole cloves
½ cup brown sugar
¼ cup cornflour cornstarch
1 teaspoon turmeric
1 teaspoon mustard powder
1 teaspoon curry powder
⅛ teaspoon cayenne powder

Instructions

Day 1

Break cauliflower into small florets. Place in a baking dish and sprinkle with ⅔ of the salt. Pour in enough water to cover the cauliflower florets and then set aside to rest overnight.
Roughly chop onions and place into another baking dish. Sprinkle with remaining salt and set aside to rest overnight. (No water added to the onions)

Day 2

Drain cauliflower and then rinse both the cauliflower and onions in cold water. Drain well.
Place cauliflower and onion in a saucepan along with the cloves and vinegar.
Bring to the boil and then simmer uncovered for 10 minutes.
Add the remaining ingredients and stir over low heat to dissolve the sugar and combine.
Bring to the boil again and then simmer for 2-3 minutes or until the mixture starts to thicken.
Remove from heat and pour mixture into sterilised jars. Seal immediately.
Allow to cool and then store in fridge (or on shelf if you are confident in techniques used in canning/preserving food).

Nutrition

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