Cauliflower vinegar pickle
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.