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.