AUNTY'S CAULIFLOWER PICKLE

Posted On: 2015-07-09 12:02:20
 
INGREDIENTS:
 
1 cauliflower, cut into small florets
1 leek, washed & cut into rounds
¼ cup salt
1½ cups white or cider vinegar
¼ cup brown sugar
¼ cup white sugar
30 grams flour
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon mustard powder
1 Tablespoon celery seeds
1 Tablespoon yellow mustard seeds
 
 
 
DIRECTIONS:
 
Begin a day ahead by placing the cauliflower florets & leeks into a non-reactive bowl.
 
Sprinkle with all the salt & let sit in a cool place overnight.
 
The salt helps to remove excess moisture, which is essential when making a pickle to preserve.
 
The next day, pour cold water over the salted vegetables & swirl around a little to dislodge the salt.
 
Drain & rinse off excess salt if need be.
 
Drain well.
 
Clean & sterilise your jars & lids, if using.
 
In a large pot place the vinegar & sugars. Stir over high heat until sugar dissolves, & bring to the boil.
 
Add the cauliflower & leeks, reduce the heat to low & cook the vegetables until tender (10 minutes).
 
Mix the mustard, turmeric, cumin & flour together with 125ml cold water & stir to form a paste.
 
Stir into vegetables until mixture boils & thickens.
 
Reduce the heat to a gentle simmer for 10 minutes.
 
Finally, add the celery & mustard seeds.
 
Pour into your sterilised jars & cool before sealing.

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