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.
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Ingredients
for MUSTARD CAULIFLOWER PICKLES
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Yield: around 8 cups
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Cauliflower, Fresh
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900g (2 pounds), cut into small florets (1cm / 1/2 inch)
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Green Beans, Fresh
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450g (1 pound), cut into
pieces (2cm / 3/4 inch)
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Onion, Brown or White
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4 cups wedges (1cm / 1/2
inch wide)
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Red Capsicum
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2 cups diced (1cm / 1/2
inch)
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Water
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4 cups (for cooking)
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Salt
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1 teaspoon (for cooking)
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Apple Cider Vinegar
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4 cups (minimum 5% acidity)
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Sugar, Brown
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1 cup (optional)
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1/4 cup
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Wholegrain Mustard
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1/4 cup
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Mustard Powder
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1 tablespoon
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Curry Powder
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1 tablespoon
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Ground Turmeric
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1 teaspoon
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*If Thermflo/ClearJel
is not available, leave out of recipe. Do not add any other thickeners.
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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.
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Processing
Time for MUSTARD CAULIFLOWER PICKLES in a Boiling Water Canner
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 -
3,000 feet
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Altitude
3,001 -
6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 500ml
(pints)
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10
minutes
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15 minutes
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15 minutes
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20 minutes
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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
