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

  1. 1
    Place the cauliflower, onion and pepper in large bowl and sprinkle with salt. Cover and leave to stand overnight.
  2. 2
    Rinse 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.
  3. 3
    Add 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.
  4. 4
    Spoon the pickled vegetables into hot sterilized jars, filling in any gaps with the cooking liquid. Seal while hot.

Products Matching These Ingredients

More Recipes to Try