CAULIFLOWER PICKLE

If you’ve got a surplus of cauliflowers or want a new pickle recipe try this one.

Ingredients:

4 medium/large cauliflowers, finely chopped (to about the size of large peas)

6 medium onions, chopped

1 cup salt

2 litres malt vinegar

2kg sugar

60 g ground turmeric

60 g common mustard (not grainy)

40 g hot curry powder

½ teaspoon cayenne pepper

1 ½ cups flour (or cornflour) if gluten free

1 litre malt vinegar, extra

Method:

Combine cauliflower, onions and salt in a large bowl and cover with water. Place in the fridge overnight, then drain it the next day.

Put the drained ingredients in a large pot and add malt vinegar, sugar, turmeric, common mustard, hot Curry powder, and cayenne pepper. Bring to the boil.

Meanwhile, make a flour and vinegar paste ensuring it is smooth with no lumps. It should look like a pouring batter. When the cauliflower mixture is coming to the boil, slowly add the paste - you need to be stirring the whole time right to the end of making this pickle, as it can stick.

Simmer for two minutes and then pour it into hot, clean jars.

Give the jar a couple of taps on the bench to help remove any air bubbles then put the clean hot lids on. Leave to call then put in a cool dark place. This will last for over a year.

Recipe courtesy Catherine Reed, NZ Gardener Garden Diary 2026