Cauliflower makes a good crunchy pickle with a touch of heat – just the thing to go with cheese and crackers
Makes 2 jars
1 head cauliflower
4 chilli peppers
400ml distilled vinegar
2 tbsp granulated sugar
11⁄2 tsp salt
2 tsp ground turmeric
1 tsp coriander seeds
1 Break the cauliflower into florets, halving or quartering the larger ones so that each is bite sized. Slice the chillies in half and scoop out and discard the seeds (unless you want a very fiery pickle, in which case leave them). Pack these into sterilised jars.
2 In a pan gently heat the vinegar, water, sugar, salt and spices until the sugar has dissolved, then bring to the boil and simmer for 5 mins.
3 Pour the hot liquid over the veg, making sure they’re completely covered. Seal and store in a cool, dark place.
Cook’s note: You can eat this after a week, but the flavours will have more chance to mellow and develop if you wait for a month or longer. Will store, sealed, for at least a year.
Turn to page 42 for more cauliflower recipes from Lia Leendertz.