Sweet Pickled Cauliflower   Veg    CD  ACC

Vegetarian  Vegetable  Cold  Accompaniment  Pickles Preserve  Preserves  Preserving

Ingredients

1 Large Cauliflower

50g/2oz Salt

600ml/20fl.oz. Water

225g/8oz Onions

450g/1lb Sugar

600ml/20fl.oz. White Wine Vinegar

1 tbsp Mustard Seeds

2 2.5cm/1 inch Cinnamon Sticks

½ teasp Cloves

½ teasp Allspice

3 Small Dried Green Chilies

Instructions

1. Prepare the Jars (see notes below).

2. Meanwhile, trim the cauliflower and divide it into florets.

3. Bring a large pan of water to the boil, season with salt, add the florets and blanch for 5 minutes.

4. Drain and immediately run cold water over them to prevent further cooking.

5. Slice the onions and layer them with cauliflower into the warm jars (see notes below).

6. Heat the vinegar with the sugar and spices then pour the boiling mixture into the jars (see notes below). 

7. Cover, seal and label (see notes below)

Notes:    see also General preparations

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.

Filling the jars –  Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  alcohol etc., to within 1cm/ ½ inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), Immediately  place a cellophane disc over the top then cover with a screw top lid.

Storage – Store in a cool dark place for 2-3 months before consuming.

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