Appetizer
Golden Cauliflower Pickles
Ingredients
- 1.80 kg cauliflower
- 1.25 l water
- 625 ml white vinegar (5% acidity)
- 315 ml sugar
- 45 ml Windsor® Coarse Pickling Salt
- 7.50 ml turmeric (ground)
- 1 lemon (cut into 6 pieces)
- 15 ml mustard seed
- 1/2 green pepper (medium, cut into 6 strips)
- 1.80 kg cauliflower
- 1.25 l water
- 625 ml white vinegar (5% acidity)
- 315 ml sugar
- 45 ml Windsor® Coarse Pickling Salt
- 7.50 ml turmeric (ground)
- 1 lemon (cut into 6 pieces)
- 15 ml mustard seed
- 1/2 green pepper (medium, cut into 6 strips)
Featured Windsor Products
Recipe Preparation
For the Cauliflower
- Trim off stems and leaves of cauliflower, cut into flowerets 5 cm (2 inches) or smaller.
- Rinse in cool running water; drain.
- In large pot, combine water, vinegar, sugar, salt and turmeric.
- Bring just to boiling; stir until sugar dissolves.
- Reduce heat so brine is just simmering. Add cauliflower, 1/4 at a time, to the brine.
- Cook 3 minutes, or until golden.
- Pack the cauliflower into sterilized pint jars.
- To each jar add: 2.5 mL (1/2 tsp) mustard seed, a lemon piece, and a pepper strip.
- Fill jars with hot brine, leaving 1.27 cm (1/2 inch) headspace.
- Remove air bubbles using a non-metal spatula.
- Wipe rims of jars and adjust lids.
- Process for 10 minutes in a boiling water bath.