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Bessie Mortimer’s Cauliflower Mustard Pickle
makes about 5L

2 large cauliflower, chopped into smallish pieces
60g fine sea salt
2kg brown onions, peeled and coarsely chopped
250ml EV olive oil
120g plain flour
120g dry English mustard
1kg sugar
15g each of whole cloves, whole black peppercorns, 15g whole spice, finely ground and well mixed
3.5L Vine Valley white wine vinegar
30g Maldon, added to taste

Put the cauliflower into large bowl and scatter the 60g of salt over the top. Mix well and allow to stand for three hours. Cover the cauliflower with boiling water and allow to stand for another 30 minutes, drain and refresh under cold running water.
While the cauliflower is in the boiling water fry the onion in the oil until it loses its rawness. Add the flour, mustard, sugar and spice and stir over until well mixed. Gradually add the vinegar, mix well and the add the refreshed cauliflower. Cook rapidly stirring constantly, because it catches very easily until you have a good pickle consistency. Remember that it will be thicker when it sets. Taste for salt and add a little more salt if you think it needs it. Bottle whilst still very hot in hot sterilised jars.


  • A wide shallow heavy based pan is better than a deep saucepan because the vinegar reduces quicker, lessening the chance of burning it
  • Despite the amount of sugar there is still plenty of good vinegar pickle flavour, but if you like a really sour mustard pickle add 200g less sugar.
  • Sterilising the jars is essential for all preserves because it lessens the chance for mould.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.