Sunday, August 31, 2008

Cauliflower and Pepper Pickles

Made from fresh whole cauliflower, onions and red pepper, these quick and easy to make spicy vegetable pickles will keep for a year if stored in a cool, dark place. Recipe makes about 4 cups.


1 medium cauliflower
2 medium onions
1 medium red pepper (capsicum)
1 tablespoon coarse cooking salt
1 cup white vinegar
1/2 cup sugar
1/2 teaspoon ground allspice
2 whole cloves
2 bay leaves
1 tablespoon curry powder
1 tablespoon dry mustard
1 tablespoon seeded mustard
1 teaspoon turmeric
1 tablespoon plain flour
1/4 cup white vinegar, extra


1. Cut cauliflower into small florets, chop onions and pepper into similar sized pieces. Place all vegetables in large bowl, sprinkle with salt, mix well, cover, stand overnight.
2. Next day, rinse well under cold water; drain well. Combine vinegar, sugar, allspice, cloves and bay leaves in large pan, bring to boil, add vegetables, cover, simmer about 20 minutes or until vegetables are just tender; stir occasionally.
3. Blend remaining ingredients in bowl with extra vinegar, stir into vegetable mixture, stir over heat until mixture boils and thickens. Pour into hot sterilized jars; seal while hot.

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