Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Sweet-and-Sour Cauliflower Pickles
Sweet-and-Sour Cauliflower Pickles Recipe
Sweet-and-Sour Cauliflower Pickles
Ingredients
- 10 oz (300 g) red pearl onions or white pearl onions
- 1 large head cauliflower (2-1/2 to 3 lb/1.25 to 1.5 kg), cut into florets (12 cups/3 L)
- 2 sweet red peppers (bell or shepherd), seeded and cut into chunks
- 4 hot banana peppers, sliced into 1-inch/2.5 cm wide rings and seeded
- 3 cloves garlic, halved
- 6 whole cloves
- 2 tbsp (30 mL) coriander seeds
- 4 cups (1 L) cider vinegar
- 1-1/3 cups (325 mL) granulated sugar
- 1/4 cup (60 mL) pickling salt
- 1/4 cup (60 mL) yellow mustard seeds
Preparation
Trim and peel raw onions (do not boil first to loosen skins). Pack cauliflower, red and banana peppers and onions tightly into 3 hot sterilized 1 L canning jars; divide garlic and cloves evenly between jars.
In saucepan over medium-low heat, lightly toast coriander seeds until fragrant and slightly darkened; add vinegar, 2 cups/500 mL water, sugar, salt and mustard seeds.Bring to boil; reduce heat and simmer for 3 minutes.
Pour vinegar mixture into jars, leaving 1/2-inch/1 cm headspace. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 15 minutes. Let sit at least 5 days before opening. Refrigerate after opening.
Makes three 1 L or six 500 mL jars.
- Serving(s)
| Per 1/4 cup (60 mL): about | |
|---|---|
| Calories | 22 |
| Protein | 1 g |
| Fat (total) | Trace |
| Sat. Fat | 0 g |
| Carbohydrate | 5 g |
| Fibre | 1 g |
| Cholesterol | 0 mg |
| Sodium | 301 mg |
| Potassium | 67 mg |
| Calcium | 1 % RDI |
| Iron | 1 % RDI |
| Vitamin A | 2 % RDI |
| Vitamin C | 35 % RDI |
| Folate | 5 % RDI |
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Source
Homemakers Magazine: September 2009
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