Golden Cauliflower Pickles
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Golden Cauliflower Pickles
Prep Time: 
1hour
Cook Time: 
15minutes (chill)
Golden Cauliflower Pickles
Prep Time: 
1hour
Cook Time: 
15minutes (chill)
Print | Download PDF
Ingredients
1.8 kg cauliflower
 
1.25 L water
 
625 mL white vinegar (5% acidity)
 
315 mL sugar
 
45 mL Windsor® Coarse Pickling Salt
 
7.5 mL tumeric (ground)
 
1 lemon (cut into 6 pieces)
 
15 mL mustard seed
 
1/2 green pepper (medium, cut into 6 strips)
 

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

Servings: 2 L (6 half pints)

NOTE: Processing time above is for less than 300 m (1,000 ft). For altitudes of 300 – 1,830 m (1,000-6,000 ft), process 15 minutes; above 1,830 m (6,000 ft), process for 20 minutes.
Ingredients
1.8 kg cauliflower
 
1.25 L water
 
625 mL white vinegar (5% acidity)
 
315 mL sugar
 
45 mL Windsor® Coarse Pickling Salt
 
7.5 mL tumeric (ground)
 
1 lemon (cut into 6 pieces)
 
15 mL mustard seed
 
1/2 green pepper (medium, cut into 6 strips)
 

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

Servings: 2 L (6 half pints)

NOTE: Processing time above is for less than 300 m (1,000 ft). For altitudes of 300 – 1,830 m (1,000-6,000 ft), process 15 minutes; above 1,830 m (6,000 ft), process for 20 minutes.