Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Pickled cauliflower with dill, garlic and chilli
Makes 2 x 250ML JARS
Ingredients
- 31⁄2tbsp sea salt crystals
- 600ml white balsamic or white condiment
- 2tsp sugar
- 400-500g cauliflower, broken into medium-sized florets
- 5 cloves garlic, peeled and sliced lengthways
- 1tsp white peppercorns
- 1tbsp yellow mustard seeds
- 6 small whole green chillies
- 8 or more fresh dill fronds
- 2 x 250ml sterilised jars
Method
Put the salt, balsamic and sugar in a saucepan and over a low heat let the sugar dissolve; pour into a large bowl and leave until cold. Add the cauliflower florets and the rest of the ingredients. Pack the mixture into sterilised jars and leave for 12 hours before using.