“This recipe comes from Granny Jean, who makes the most delicious pickled beetroot every year. We used her pickling liquid with some adjustments to develop our pickled cauliflower.” – Rose and Adam Williams
- 200 g sugar
- 2 cups vinegar
- 1 t mustard seeds
- 1 t coriander seeds
- 2 star anise
- ground turmeric
- 1 head cauliflower
1. Place a 1-litre jar and its lid into a large saucepan. Half fill the jar with water and fill the saucepan with water to the same level. Make sure the lid is submerged and bring to a boil. Boil for at least 10 minutes to sterilize.
2. To make the pickle, place the sugar, vinegar and spices into a saucepan and bring to the boil. Stir to make sure sugar has dissolved and boil for 3 minutes.
3. Cut the cauliflower into florets. Remove jar from the heat using tongs and tightly pack the cauliflower into the jar.
4. Pour the pickling liquid into the jar to completely cover the cauliflower. You might need a bit of extra pickling liquid or you might have some to spare, depending on how big the cauliflower is. Seal the jar tightly with the lid while hot to ensure that the contents remain sterile.
Cook's note: If you use properly sterilised jars you can keep this pickle at room temperature for several months. The cauliflower will become more flavourful and the colour will intensify.
Photographs: Jan Ras
Production: Abigail Donnelly