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Cauliflower piccalilli
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Homemade cauliflower pickles: A versatile, delicious addition to any dish or gift!
Ingredients:
  • 800g cauliflower, trimmed, cut into florets
  • 300g French shallots, peeled, halved if large
  • 500ml (2 cups) apple cider vinegar
  • 215g (1 cup) caster sugar
  • 2.40 gm salt
  • 35g (1/4 cup) cornflour
  • 20.00 ml mustard powder
  • 20.00 ml ground turmeric
  • 2 tsp coriander seeds
  • 1 long fresh red chilli, deseeded, thinly sliced
Instructions:
  • In a large saucepan of salted water, simmer cauliflower and shallot until tender-crisp, about 5 minutes. Drain and gently pat dry with paper towel.
  • In a large saucepan, combine vinegar, sugar, and salt. Stir over medium heat for 3 minutes until sugar dissolves. Simmer for 5 minutes until slightly reduced.
  • In a heatproof bowl, mix cornflour, mustard, turmeric, and coriander. Stir in enough of the vinegar mixture to create a paste. Add the paste, cauliflower mixture, and chili to the rest of the vinegar. Cook over low heat for 5 minutes until slightly thickened. Transfer to sterilized jars, seal, and store in a cool, dry place for a month before opening.

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