Cauliflower, yum! I love this versatile vege so much I could almost drink it! Cauliflower Pickle has been my latest indulgence – a flavour to savour all year round.
Cauliflower Pizza Bases, Cauliflower Rice, Minted Cauliflower Risotto and Buffalo Cauliflower Bites have all become part of my household’s staple menu, but with a generous harvest I always look for longevity so Cauliflower Pickle it is!
This recipe is so easy and delicious it is open to creative alternatives – whatever is in season or in your vegetable garden.
Cook’s Notes:
- Pay extra attention when cutting the cauliflower into small florets if you are using homegrown or organically grown. Wash off sly bugs or crawlers as you go – I found a few!
- The more finely chopped the vegetables are, the more ‘refined’ pickle you will create.
- Try adding capsicum, or swapping cucumber with courgette, or adding celery and corn. Simply DIVINE!!!
- Simply divine with cheese and crackers! For more ways to use pickle and relish check out my 25 Delicious Ways to use Relish
Cauliflower Pickle
Makes: approximately 2 litres
Ingredients
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2 litres water
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3 Tbsp salt
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1 medium cauliflower, (mine weighed in at 700g)
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4 onions
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1 cucumber, skin on, deseeded
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750 ml bottle apple cider vinegar
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2 cup white sugar
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1 Tbsp mustard powder
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1/2 Tbsp curry powder
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1/2 Tbsp ground turmeric
- 1/3 cup cornflour
Method
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Add water and salt to a large pot.
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Finely chop cauliflower, onions and cucumber. Add to salted water, combine well and leave to stand overnight (approx 12-24 hours).
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Cook veggies over a medium meat and cook until tender. Drain well.
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Transfer veggies back into the pot and add cider vinegar, sugar, mustard powder, curry powder and ground turmeric. Stir well. Bring to the boil and simmer for approx 30 minutes.
- Extract half a cup of liquid from the pot and mix cornflour with it to a smooth paste. Add back into the veggie pot, combine well. Continue to simmer until the mixture has thickened.
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Seal immediately in hot sterilised jars.
February 21, 2025
Never mind a reply… sorry I should have read all comments as you have answered my question in the initial comment. Im really looking fwd to making this on the weekend. Kind regards.
February 22, 2025
Hi Sandy, all good! I will add it to the post anyway, as an ‘approximate’ in case it’s helpful for others too. All the best. >>Julie
November 28, 2024
This was a really lovely relish recipe. I blitzed my cauli in the processor as I wanted a sandwich style relish and it saved the painstaking method of doing it by hand. My only issue with the recipe is the length of time for cooking. 30 minutes for me was exceedingly too long and I don’t think I gave it any more than 10 minutes. Next time I’m tempted to try not giving it the first cook and just letting the veggies become tender in the second cook and cooking a bit longer than 10 minutes. A nice recipe nonetheless and will be trying it again.
December 4, 2024
Hi Barbara, it’s great to hear you worked out what’s preferable for you. Great to share that a finer cut needs less time in the cook. Glad you liked the recipe overall. Yum! >>Julie
February 21, 2025
Could you tell me how much this recipe made as a guide… if you remember… thanks
November 17, 2024
I used my own home grown cauli and yellow zucchini alsonused a red onion…nice and easy…
November 17, 2024
Hi Trudy, sounds delicious! Yum. >>Julie
October 31, 2024
Hi Julie,
Really like the ingredients in this recipe and want to give it try. How many of what size jars does it require?
Thanks, Juls
November 2, 2024
Hi Juls, oooh you got me there (I forgot to add that info). I would suggest it makes approx 2 litres of pickle (many of my jars were 330ml and smaller). Enjoy! >>Julie