Sweet and Sour Cauliflower Pickle
Prep time
Cook time
Total time
Recipe type: Pickles
Cuisine: American
Yield: 4 x 1 litre (US quart) jars
  • 300 g pearl onions (10 oz)
  • 150 g banana peppers (5 oz. Weight measurements before prep. About 4 peppers about 10 cm / 4 inches each in length before prep.)
  • 400 g sweet red peppers (14 oz. Weight measurements before prep. That's 2 medium bell peppers before prep.)
  • 1.25 kg cauliflower (2.5 to 3 lbs. Weight measurements before prep. About 12 cups of small florets after prep.)
  • 2 tablespoons coriander seed (1/3 oz / 10 g)
  • 500 ml water (2 cups / 16 oz)
  • 1.25 litre apple cider vinegar, 5% or higher (5 cups / 40 oz)
  • 4 tablespoons salt OR salt sub
  • 300 g white sugar (1⅓ cups / 10 oz) OR 1½ teaspoons liquid stevia
  • 4 tablespoons mustard seed (1.25 oz / 40 g)
  • Bay leaves
  • Cloves (whole)
  • Peeled garlic cloves
  • Pickle Crisp (optional)
  1. Peel the onions, put in a very large mixing bowl.
  2. Wash, stem and seed the banana peppers. cut into thick rings 2 to 3 cm (1 inch) wide. Add to bowl.
  3. Wash, stem and seed the sweet peppers. Cut into chunks. Add to bowl.
  4. Wash the cauliflower. Cut off leaves and stalk. Cut into small florets; wash again. Drain well, add to bowl.
  5. Set bowl aside.
  6. Get a large pot and put on the stove top. Add the coriander seed, and toast it for a few minutes until it just starts to darken and release a bit of scent.
  7. Add everything from the water down to and including the mustard seed. Stir well, then bring to a boil, then lower to a simmer and let simmer for 3 minutes.
  8. Turn heat off.
  9. Pack veg into the jars you are using to within 3 cm (1 inch) of the top of the jar. That will tell you how many jars you are using.
  10. In each 1 litre (US quart) jar put 2 bay leaves, 2 cloves, 2 cloves garlic, and ¼ teaspoon pickle crisp (optional.) (Half that for the half-litre / US pint jars.)
  11. Using a ladle, divvy the pickling solution out amongst the jars to within 2 cm (1/2 inch) headspace.
  12. If you are short of solution, zap some additional cider vinegar in microwave for 2 minutes to heat it, then use that to top up.
  13. Don't worry about all the seed ending up on top; as you debubble, they will get pushed down.
  14. Debubble.
  15. Process either size jar for 15 minutes.
  16. Let stand at least a week before opening.
Nutrition Information
Serving size: ½ cup (100 g / 3 oz) Calories: 45 calories Fat: .7 g Saturated fat: .1 g Carbohydrates: 8.0 g Sugar: 2.3 g Sodium: 18 mg Fiber: 2.8 g Protein: 2.0 g Cholesterol: 0 mg
Recipe by Healthy Canning at https://healthycanning.com/sweet-and-sour-cauliflower-pickle/
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