Cauliflower Pickles


1 large cauliflower or 2 small ones
1 kg white onions
6 cups of vinegar
2 cups water
2 1/2 cups sugar (or to taste)
2 tablespoons plain mustard or seeded
1 dessertspoon turmeric
1/2 cup plain flour
1 teaspoon celery seed (optional)
1 teaspoon salt
5 bay leaves or (1 for each jar for decoration

Prepare the cauliflower and onions:
Separate the cauliflower into small florets.
Slice onions thinly.
Place cauliflower and onions in a large bowl and mix together with your hands.
Sprinkle with 1 /12 tablespoons of sea salt and mix through the vegetables. Cover and leave to stand overnight.
In the morning, drain the liquid from the bowl and rinse thoroughly to remove salt.

Let's cook, it's morning.

Add the vinegar and sugar to a large saucepan.
Mix the mustard, flour, and turmeric into the water, whisk to blend, and add to vinegar solution.
Bring to simmering point to dissolve the sugar and add the cauliflower and onions.
Boil until the vegetables are cooked, but still slightly crunchy. (This is personal taste, but I like a bit of crunch) Remember that the cauliflower florets will continuing cooking for a short while after the pot is taken off the heat.
Bottle while the mixture and the bottles are still warm. Stand bottles upside down for 15 minutes after bottling to acquire a seal.

This mixture fills about 8 average size bottles depending on the size of the bottles

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