Pickled cauliflower
Makes 3-4 340ml jars
You will need:
1 head of cauliflower 2 tablespoons salt 1 teaspoon mustard seeds 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon ground turmeric 200g granulated sugar or caster sugar 500ml white malt vinegar
1You will also need 4 sterilised jars. Remove the leaves from the cauliflower and discard them. Use a knife to cut into the base of the cauliflower, and remove the core. Cut the cauliflower into florets, working from the base up — this way, you will keep the natural shape to the floret heads.
2Put the florets in a bowl and sprinkle them with the salt. Cover the bowl and leave it overnight, or for at least 4 hours.
3The following day, or later, wash the cauliflower florets well, and drain them by leaving them sitting in a sieve over a bowl.
4Put the mustard seeds, the coriander seeds and the cumin seeds into a saucepan with the ground turmeric. Add in the granulated sugar or the caster sugar, whichever you’re using, and the white malt vinegar, and bring to up to the boil over a medium heat, stirring until the sugar has dissolved. Boil for half a minute, then turn off the heat.
5Put the drained cauliflower florets into sterilised jars, then pour over the warm pickling liquid, along with all the spices, until the cauliflower is completely covered. Cover the jars with lids, or seal them, and store them for one week before tasting the pickled cauliflower.