Sweet and Sour Cauliflower Pickle
Yield: 4 x 1 litre jars (US quart)
1 litre jars (US quart)
(5 oz. Weight measurements before prep. About 4 peppers about 10 cm / 4 inches each in length before prep.)
(sweet, such as Bell. 14 oz. Weight measurements before prep. That's 2 medium bell peppers before prep.)
(2.5 to 3 lbs. Weight measurements before prep. About 12 cups of small florets after prep.)
(1/3 oz / 10 g)
(2 cups / 16 oz)
(5% or higher. 5 cups / 40 oz)
(OR non-bitter, non-clouding salt sub)
(white. 1 1/3 cups / 10 oz) OR 1 1/2 teaspoons liquid stevia
(1.25 oz / 40 g)
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 1/4 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 (1/2 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.
Sweet and Sour Cauliflower Pickle. www.healthycanning.com