Pickled Cauliflower
white wine vinegar, white sugar, salt, turmeric powder, coriander seeds, mustard seeds, half a cauliflower, lemon, bay leaves
Put 2½ cups vinegar, 1 cup cold water, cup sugar, 3 tbsp salt, ½ tsp turmeric and 2 tsp each coriander and mustard seeds in a pot. Bring to the boil, stirring until sugar dissolves. Cut cauliflower into florets and pack into sterilised preserving jars with a few slices of lemon and 2-3 bay leaves; pour on hot liquid, to cover. Seal tightly. Store in the fridge. Serve as part of an antipasto or cheese platter. Makes 1½ litres
/ FOOD FAST & F LASH
en-nz
2023-06-01T07:00:00.0000000Z
2023-06-01T07:00:00.0000000Z
https://stuffmagazines.pressreader.com/article/283472145594637
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