Cauliflower pickles

Cauliflower pickles

By
From
Encyclopedia of Food and Cookery
Makes
1.5 kg

Ingredients

Quantity Ingredient
1 head cauliflower, broken into florets
100g tiny white onions, peeled
105g salt
1.25 litres white vinegar
165g sugar
1 teaspoon turmeric
1 tablespoon mustard seeds
1/2 tablespoon celery seeds
1 red chilli

Method

  1. Mix vegetables with salt and ice cubes, and cover with more ice cubes. Let stand for 3 hours. Drain.
  2. Mix remaining ingredients in a large saucepan and bring to the boil, stirring to dissolve sugar. Add cauliflower and onions. Cook for 10 minutes or until tender but not soft.
  3. Pack vegetables into hot sterilised jars. Reheat liquid to boiling. Pour over vegetables and seal.
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