Recipe: Appetizing Sweet Cauliflower Pickle

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Cauliflower is coming into season and a simple way to preserve it is to pickle it. We like sweet pickled cauliflower as a quick side to go with sandwiches as lunch or to add some extra flavor to almost any main entree. It goes especially well will any type of grilled meat dish. You can cook Sweet Cauliflower Pickle using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sweet Cauliflower Pickle

1. Prepare 1 head of cauliflower.
2. It's 2 large of onions.
3. Prepare 1/4 cup of salt.
4. Prepare 1 cup of sugar.
5. Prepare 1/2 cup of honey.
6. It's 1 tbsp of mustard mild english or dijon.
7. You need 1 tbsp of tumeric powder.
8. Prepare 2 tbsp of plain flour.
9. You need 1 tsp of mustard seeds.
10. Prepare 4 cup of good quality white wine vinegar.
11. You need 1/2 tbsp of cornflour.

Maybe two tiny onions, a small scrap of red pepper, and the rest were chunks of cucumber pickle. So, I now make my own with nearly all cauliflower and onions — just a few cucumber chunks. For full functionality of this site it is necessary to enable JavaScript. Here are the instructions how to enable JavaScript in your web browser.

Sweet Cauliflower Pickle step by step

1. cut onions and large cauliflower head into very small pieces and put in a lge non metallic bowl cover veg with water and add salt let sit overnight.
2. Drain and rinse vegetables and set aside. While your sauce is simmering blanch cauliflower by steaming or boiling for 3 minutes then drain.
3. in bottom of large heavy saucepan put mustard, tumeric, flour, honey, and sugar with one cup of the vinegar and mix to a smooth paste. Add the rest of the vinegar and boil gently for 20 to 30 minutes till nicely thickened like smooth gravy.
4. Add vegetables and simmer for another 10 minutes, less if you want a crisper pickle. bottle immediately while hot in sterilized jars..
5. Serve on sandwiches or with cold meat and cheese platters and some red wine.
6. if you like a sweeter pickle add another half cup of sugar or honey. If you want a clear pickle omit the mustard. You can substitute any firm vegetables if desired such as carrots cucumber beans celery etc.
7. For a faster result use a food processor to dice veg. then soak vegetables for two hours in extra salted water instead of overnight.
8. makes about 8 to 10 small jars.

Stir drained cauliflower into vinegar-vegetable mixture to distribute. Combine cauliflower, onions, and salt in a large bowl and cover with ice. Rinse vegetables under under cold running water; drain, do not rinse. Heat jars in simmering water until ready to use, do not boil. Once the jar of cauliflower is cool, store in the refrigerator and let the cauliflower pickle in the salted vinegar brine.

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