Cauliflower takes to pickles like tomatoes take to sauce. Pickles need to be salted first to draw out any moisture from the vegetables to ensure the vinegar and sugar can be absorbed to preserve the vegetables and fruits used and to keep the ingredients in the finished pickle crunchy.

Ingredients

• 1/2 cauliflower
• 1-2 green peppers, diced
• 1 onion, peeled and diced
• 1 tablespoon finely milled salt
• 1/2 cup sugar
• 1 1/2 cups white or cider vinegar
• 1 tablespoon mustard seeds (yellow or brown)
• 2 tablespoons curry powder or paste ( I used Thai Massaman curry paste)
• 2 tablespoons flour

Method

1. Cut the cauliflower into small florets and place in a non-metallic bowl with the green pepper and onion. Sprinkle over the salt and toss to mix well. Cover and set aside for 8 hours or overnight.
2. Drain the pickles and place the vegetables in a large saucepan with the sugar. vinegar, mustard seeds, and curry powder or paste, and bring to a boil. Boil rapidly for 15 minutes, stirring regularly.
3. Mix the flour with a little water to make a smooth paste. Stir into the pickle and cook for one minute until thick.
4. Bottle in dry, warm jars. Seal when cold.

Cooks Tips

Use your favourite curry mix to make your own bespoke version.