Sweet Mustard Cauliflower Pickles
A golden, spice-forward ferment that brings warmth, crunch and gut-loving goodness to every meal.
Sweet mustard pickles are pure nostalgia with a gut-friendly twist, softly sweet, gently tangy and infused with that unmistakable mustard warmth. This is the kind of pickle that turns a simple sandwich into something special and earns a permanent place in the fridge door.
In this Gut Instinct Protocol version, fermentation adds depth and balance, mellowing the sweetness and rounding out the spice. The result is a pickle that feels familiar yet quietly complex, bringing together comfort, crunch and fermentation know-how in one golden jar.
Serving Suggestions:
Spoon alongside roast meats, sausages or ham
Add to sandwiches, burgers or toasties for sweet-sharp crunch
Serve with cheese boards, especially sharp cheddar or aged cheeses
Chop and fold through potato salad, egg salad or coleslaw
Pair with cold meats or terrines as part of a ploughman’s-style plate
Use as a relish with pies, pasties or sausage rolls
Add to grain bowls or simple rice dishes to lift flavour
Serve with grilled vegetables or tofu as a sweet counterpoint
Make our ??
Need
- 1.5 Litre Basic Brine 5% level Recipe
- 400 Grams cauliflower, in florets
- 2 large brown onion peeled and quartered
- 250 Grams zucchini unpeeled, roughly chopped
- 300 Grams apple cider vinegar
- 150 Grams white sugar
- 1 Tablespoon mustard powder
- 1 Teaspoon yellow curry powder
- 1 Teaspoon ground turmeric
- 1 Tablespoon peppercorns
- 40 Grams cornflour or cornstarch plus enough water to make a slurry
Do
- 1
Prepare a batch of brine and place into a large non-reactive bowl.
- 2
Add vegetables; mix well. Cover with a large plate or a sealed plastic bag half-filled with water to keep vegetables submerged; stand overnight.
- 3
Rinse and drain vegies.
- 4
Place vegetables, vinegar, sugar and spices into the Thermomix bowl and cook 10 min/100°C/Reverse/speed soft/spatter guard in place.
- 5
Make a slurry with the cornflour and water and add to the mixture in the Thermomix bowl. Cook 5 min/100°C/Reverse/speed soft.
- 6
Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold. Leave in a dark cool cupboard for around 3 weeks before transferring to the fridge and using.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
