Recipe of the Week | Turmeric Pickled Cauliflower

Turmeric Pickled Cauliflower

Try this fabulous pickle as a side dish with your favourite meat or cheese or as a guilt-free snack.

Turmeric Pickled Cauliflower

  • Servings: 2-3 jars
  • Time: 15 mins plus cooling
  • Difficulty: easy
  • Print

Calories 34 per portion
Fat 0.4g (0.1g sat) per portion
Suitable for vegetarians

Ingredients

  • White/Chinese rice wine vinegar 300ml (½ pint)
  • Caster sugar 2 tbsp
  • Salt 1 tbsp
  • Turmeric 1 tsp
  • Mustard seeds 1 tsp
  • Crushed dried chillies 1 tsp
  • Cauliflower 1 small, broken into florets
  • Clean jars 1 large or 2 small

Instructions

  1. Pour vinegar into a saucepan with 200ml (7fl oz) water. Add sugar and salt and bring up to boil. Stir until sugar has dissolved.
  2. Add turmeric, mustard seeds and crushed chillies to liquid.
  3. Pack cauliflower into clean jars, pour in liquid and leave to cool. Cover and refrigerate for up to 8 weeks.

A Dairy Diary recipe.

 

#pickles

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: