Recipes

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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