Cauliflower Pickles
Transform the humble cauliflower into a delicious snack or add your pickled cauli to toasted sandwiches and grazing platters.
Servings: 2 medium jars
Calories: 450kcal
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
Calories: 450kcal | Carbohydrates: 97g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 18984mg | Potassium: 1328mg | Fiber: 9g | Sugar: 65g | Vitamin A: 65IU | Vitamin C: 147mg | Calcium: 176mg | Iron: 3mg