21 Aug, 2016

Cauliflower Mustard Curry Pickles


  • 8 Cups cauliflower florets ( bite sized)
  • 2 Large quartered onions
  • 5 Tbs pickling salt
  • 4 Cups cider vinegar
  • 2 Cups water
  • 2 Cups raw Cane sugar ( or organic sugar)
  • 6 TBS mustard powder
  • 4 tsp curry powder
  • 4 TBS starch powder
  • 1 tsp celery seed

Put cauliflower florets and quartered onions in a large bowl. Cover with cold water and sprinkle on 3 TBS pickling salt. Cover and let stand over night. ( 8-12 hours)

Drain and rinse. In a stock pot bring to a boil the vinegar and one cup of water.  Put the last cup of COLD water into a pint or quart jar. Add the spices and starch. Place a lid tightly on jar and shake until completely mixed!  Pour into the boiling brine and continue to whisk until thickened. Remove from heat. Pack into hot sterile  jars to 1/2 inch from rim. Pour the thickened mustard sauce over veggies in jar, until full. Debubble and add more sauce until 1/2 inch from the top. Wipe rims and screw down lids and rings to finger tip tight.  Place jars into boiling water bath canner. Make sure there is enough water to cover the jar tops 1-2 inches. Bring canner  back to a boil. Once boiling start timing. process for 10 minutes for pints 15 minutes for quarts. Remove with jar grabber onto a dry folded towel.

These are FANTASTIC with any roast beef meal! Whether it is sandwiches or a roast beef dinner!

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