Cauliflower Relish – Canning

A few Christmases ago we were gifted some preserves from a neighbor and one of the jars contained some Cauliflower relish.  Chris went nuts for it so I had to ask the neighbor for their recipe. I substituted the all green peppers in the recipe and added some red peppers for a bit more colour and prepared 7 jars (I don’t know how I keep ending up with odd numbers lol) to put away for our Christmas Preserves Baskets!

While technically it took 2 days to make this relish, the majority of the time was spent waiting while the vegetables sat in the fridge over night lol!

Sandie

Here is what I used to make it.

I got everything chopped the night before I wanted to make the relish.  Most of the vegetables…. the peppers, onions and cucumbers I put through the chopper but the cauliflower I chopped by hand.

I put it all in a large bowl, mixed in the sea salt, covered it with plastic wrap and put it in the fridge to chill overnight.

In the morning I poured the chilled vegetables into my big canning pot and then added the turmeric, sugar, vinegar, pickling salt, flour and mixed it up.

I brought the mixture to a full boil and then let it simmer for 30 minutes.

I then ladled it into my prepared jars, wiped down the lips of the jar and put the lids and rings on.

I processed the jars in a hot water bath for 15 minutes once it returned to a full boil…..

Then removed the jars to the counter to fully cool before putting them away on the canning shelf ready for our Christmas baskets!

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Recipe

Cauliflower Relish – Canning

Preparation Time: 20 minutes  Chilling Time: Overnight Cooking Time: 30 minutes  Processing Time: 15 minutes

Ingredients

• 2 heads cauliflower
• 2 red peppers
• 2 green peppers
• 2 onions
• 3 large cucumbers
• 1/4 cup sea salt
• 1/2 cup flour
• 2 tbsp. turmeric
• 4 cups white sugar
• 2 tbsp. pickling spice
• 4 cups white vinegar

Directions

1. Prepare jars and set aside.
2. Finely chop all vegetables.
3. Place chopped vegetables in a large bowl and add in sea salt.
4. Mix to fully combine, cover with plastic wrap and chill in fridge overnight.
5. Add chilled vegetables to large canning pot.
6. Add flour, turmeric, sugar, pickling spice and vinegar and mix well.
7. Bring to a boil over high heat, reduce heat to medium/medium high and allow to simmer for 30 minutes.
8. Ladle into prepared jars.
9. Wipe down lips of jars, put on lids and rings.
10. Process in hot water bath for 15 minutes.
11. Remove from water, allow to cool and store in a cool dark place until ready to use.