CAULIFLOWER PICKLE

This recipe is one I adapted from the old fashioned pickle named chow chow. I have spiced it up with a combination of mustard, cumin and celery seeds to liven up a classic.

Makes 2-3 250ml jars

1 cauliflower, cut into small florets

1 leek, washed and cut into rounds

¼ cup salt

1 ½ cups white or cider vinegar

¾ cup brown sugar

¾ cup white sugar

30g flour

1 tsp turmeric

1 tsp ground cumin

1 tsp mustard powder

1 Tbsp celery seeds

1 Tbsp yellow mustard seeds

Method

Begin a day ahead by placing the cauliflower florets and leeks into a non-reactive bowl, sprinkle with all the salt and let sit in a cool place overnight. The salt helps to remove the excess moisture which is essential when making a pickle to preserve.

The next pour cold water over the salted vegetables and swirl around a little to dislodge the salt. Drain and rinse of excess salt if need be. Drain well.

Clean and sterilise your jars and lids if using.

In a large pot add the vinegar and sugars. Stir over high heat until sugar dissolves, bring to the boil.

Add the cauliflower and leeks, reduce the heat to low and cook the vegetables until tender (10 minutes).

Mix the mustard, turmeric, cumin and flour together with 125ml cold water and stir to form a paste. Stir into vegetables until mixture boils and thickens.

Reduce the heat to a gentle simmer for 10 minutes. And finally add the celery and mustard seeds.

Pour into your sterilised jars and cool before sealing.