Cauliflower vine­gar pickle

NZ Lifestyle Block - - Self- Sufficiency -

READY IN 14 days+ MAKES This recipe makes 2-3 Agee-size jars de­pend­ing on the size of your veg­eta­bles.


1 tsp co­rian­der seeds 1 tsp black mus­tard seeds ½ tsp cumin seeds 2 cups cider vine­gar 5 medium cloves gar­lic, lightly crushed

and peeled 6 thin slices of peeled fresh ginger ½ onion, thinly sliced length­wise ½ cup raw or or­ganic sugar 2 tbsp sea salt 1 tsp black pep­per­corns ½ tsp ground turmeric or 5-6 thin slices

of fresh turmeric ¼ tsp chilli flakes Half of a large head of cauliflower,

cut into small flo­rets 5 car­rots, peeled and sliced 1 cm thick

on the di­ag­o­nal 1 red bell pep­per, cut into large slices


Put the co­rian­der, mus­tard and cumin seeds into a small pan. Roast over a medium heat, swirling un­til fra­grant and just slightly dark­ened. Put into a pot with the vine­gar, gar­lic, ginger, onion, sugar, salt, pep­per­corns, turmeric, chilli flakes and 1 cup wa­ter and bring to the boil. Ster­ilise 2-3 clean Agee-sized jars (heat in the oven at 180°C for 15 min­utes), then pack the veg­eta­bles quickly into the clean, hot jars. Care­fully pour the hot brine over the veg­eta­bles, leav­ing a 2cm space at the top. Poke a clean chop­stick or a plas­tic han­dle or blade around the in­side of the jars to re­lease any trapped air bub­bles. Strain the ex­tra solids out of any re­main­ing liq­uid in the pot and dis­trib­ute among the jars. Wipe the lids and rims of the jars with a damp cloth and se­cure the lids. Place the jars back into the oven for 15 min­utes. Stand to cool. La­bel and store in a dark, cool spot. Leave for two weeks to let the flavours de­velop. Re­frig­er­ate once open.

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