Canning recipe
Sweet-and-sour pickled cauliflower with red bell pepper
Crunchy cauliflower, onion and red bell pepper in a sweet-and-sour spiced pickle, hot-packed and canned in a boiling-water bath.
30 min.
20 min.
9
9
Medium
Ingredients
230 g onions, thinly sliced
150 g red bell pepper, diced
960 ml white vinegar with 5% acidity
400 g sugar
18 g mustard seed
6 g celery seed
3 g ground turmeric
2 g chili flakes
3790 ml water for blanching
24 g canning or pickling salt
Preparation
2. Boil 960 ml vinegar, 400 g sugar, 230 g onions, 150 g pepper, 18 g mustard seed, 6 g celery seed, 3 g turmeric and 2 g chilli; simmer 5 minutes.
3. Pack vegetables into hot clean jars, cover with hot liquid, leave 13 mm headspace and remove bubbles.
4. Process in boiling water: 10 minutes at 0–305 m, 15 minutes at 306–1829 m, 20 minutes above 1829 m.
5. Cool undisturbed 12–24 hours and check seals.
Storage
Store cool, dark and dry. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use fresh cauliflower and vinegar clearly labelled 5% acidity. Do not change vegetable, vinegar or sugar proportions or dilute vinegar. Follow altitude times. Never taste leaking, bulging, mouldy, unusually cloudy, fermenting or oddly smelling jars; discard completely.