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  1. Makes 2 L (6 half pints)

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)

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Recipe Preparation

For the Cauliflower

  1. Trim off stems and leaves of cauliflower, cut into flowerets 5 cm (2 inches) or smaller.
  2. Rinse in cool running water; drain.
  3. In large pot, combine water, vinegar, sugar, salt and turmeric.
  4. Bring just to boiling; stir until sugar dissolves.
  5. Reduce heat so brine is just simmering. Add cauliflower, 1/4 at a time, to the brine.
  6. Cook 3 minutes, or until golden.
  7. Pack the cauliflower into sterilized pint jars.
  8. To each jar add: 2.5 mL (1/2 tsp) mustard seed, a lemon piece, and a pepper strip.
  9. Fill jars with hot brine, leaving 1.27 cm (1/2 inch) headspace.
  10. Remove air bubbles using a non-metal spatula.
  11. Wipe rims of jars and adjust lids.
  12. Process for 10 minutes in a boiling water bath.