Pickled Cauliflower And Red Pepper
14 ingredients
4 steps
Ingredients
- 1 None small cauliflower, chopped coarsely
- 2 None medium white onions, peeled and chopped coarsely
- 1 None medium red pepper, chopped coarsely
- 1 tbsp coarse cooking salt
- 1 1/4 cups white wine vinegar
- 1/2 cup sugar
- 1/2 tsp ground allspice
- 2 None cloves
- 1 None dried bay leaf
- 1 tbsp mild curry powder
- 1 tbsp mustard powder
- 1 tbsp mustard seeds
- 1 tsp ground turmeric
- 1 tbsp all-purpose flour
Directions
-
1Place the cauliflower, onion and pepper in large bowl and sprinkle with salt. Cover and leave to stand overnight.
-
2Rinse the vegetables under cold water and drain well. Combine 1 cup vinegar, sugar, allspice, cloves and bay leaf in a large saucepan and bring to a boil.
-
3Add the vegetables and simmer, covered, for about 20 mins or until the vegetables are just tender. Blend the curry powder, mustards, turmeric, flour and remaining 1/4 cup vinegar in a bowl and add to the pan. Stir over heat until the mixture boils and thickens.
-
4Spoon the pickled vegetables into hot sterilized jars, filling in any gaps with the cooking liquid. Seal while hot.
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