Turmeric Pickled Cauliflower
Try this fabulous pickle as a side dish with your favourite meat or cheese, or as a guilt-free snack. This Turmeric Pickled Cauliflower is a different way to get your veggies in. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
White/Chinese rice wine vinegar 300ml (½ pint)
Caster sugar 2 tbsp
Salt 1 tbsp
Turmeric 1 tsp
Mustard seeds 1 tsp
Crushed dried chillies 1 tsp
Cauliflower 1 small, broken into florets
Clean jars 1 large or 2 small
Instructions
1
Pour vinegar into a saucepan with 200ml (7fl oz) water. Add sugar and salt and bring up to boil. Stir until sugar has dissolved.
2
Add turmeric, mustard seeds and crushed chillies to liquid.
3
Pack cauliflower into clean jars, pour in liquid and leave to cool. Cover and refrigerate for up to 8 weeks.
