Ingredients
- 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
CAULIFLOWER PICKLE
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 day, pour cold water over the salted vegetables and swirl around a little to dislodge the salt
- Drain and rinse off excess salt if need be
- Drain well
- Clean and sterilise 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
- Add the celery and mustard seeds
- Pour into sterilised jars and cool before sealing
Comments
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.
Thanks to Brydone Growers for providing the cauliflower and leeks used in the demonstration.
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