A tangy, spicy, crispy home-canned pickle that is great as part of a winter antipasto spread. Also good as part of a summer salad selection table.
This is a lab-tested recipe from Canadian Living.
Jar size choices: half-litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz)
Processing method: Water bath or steam canning
Yield: 4 x 1 litre (US quart) jars
Headspace: 2 cm (½ inch)
Processing time: Either size jar 15 minutes
Sweet and Sour Cauliflower Pickle
Yield: 4 x 1 litre jars (US quart)
- 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 red peppers (sweet, such as Bell. 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 (⅓ oz / 10 g)
- 500 ml water (2 cups / 16 oz)
- 1.25 litre cider vinegar (5% or higher. 5 cups / 40 oz)
- 4 tablespoons salt (OR non-bitter, non-clouding salt sub)
- 300 g sugar (white. 1 ⅓ cups / 10 oz) OR 1 ½ teaspoons liquid stevia
- 4 tablespoons mustard seed (1.25 oz / 40 g)
- bay leaves
- cloves (whole)
- garlic (peeled cloves)
- Pickle Crisp (optional)
Peel the onions, put in a very large mixing bowl.
Wash, stem and seed the banana peppers. cut into thick rings 2 to 3 cm (1 inch) wide. Add to bowl.
Wash, stem and seed the sweet peppers. Cut into chunks. Add to bowl.
Wash the cauliflower. Cut off leaves and stalk. Cut into small florets; wash again. Drain well, add to bowl.
Set bowl aside.
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.
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.
Turn heat off.
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.
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.)
Using a ladle, divvy the pickling solution out amongst the jars to within 2 cm (½ inch) headspace.
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.
Don't worry about all the seed ending up on top; as you debubble, they will get pushed down.
Process either size jar for 15 minutes.
Let stand at least a week before opening.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
Australia and New Zealand vinegar strength special notes.
- To be clear, you don’t blanch any of the veg.
- Don’t try with cauliflower that has previously been frozen; the texture will come out too soft.
- Instead of pearl onion, you can use an equivalent amount of chunks of regular onion, or the bulbs of green (aka spring) onions.
- Instead of banana peppers, you can use another not-so-hot chile pepper. Banana peppers are known for being more sweet and tangy, than hot.
- Instead of sweet peppers that are red, you can use any colour that is convenient.
- Be prepared with another 250 ml (1 cup / 8 oz) of cider vinegar that you can quickly zap for 2 minutes in microwave, if needed to top up jars. If you have gone to more than 4 jars, you will surely need it.
- No, the mustard seed is not too much. Somehow in this recipe is is all very mild and just right.
Sweet and Sour Cauliflower Pickle. In: Canadian Living Test Kitchen. The Complete Preserving Book. Montreal, Canada: Transcontinental Books. 2012. Page 154.
Note: The recipe says you will get 3 x 1 litre (US quart) jars, but we found you will get 4 to 5 such jars. It will really just depend how large your head of cauliflower was, as well as how big your florets and pepper chunks etc, are.
- Suggested pearl onion alternative;
- Suggested salt and sugar subs.
Per ½ cup (100 g / 3 oz):
- 63 calories, 126 mg sodium
Sugar and salt-free version
Per ½ cup (100 g / 3 oz):
- 45 calories, 18 mg sodium
- Weight Watchers PointsPlus®: 1 point
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.