Vegetarian Vegetable Cold
Accompaniment Pickles Preserve Preserves
White Wine Vinegar
tbsp Mustard Seeds
2.5cm/1 inch Cinnamon Sticks
Small Dried Green Chilies
Prepare the Jars (see notes below).
Meanwhile, trim the cauliflower and divide it into florets.
Bring a large pan of water to the boil, season with salt, add the florets and
blanch for 5 minutes.
Drain and immediately run cold water over them to prevent further cooking.
Slice the onions and layer them with cauliflower into the warm jars (see notes
Heat the vinegar with the sugar and spices then pour the boiling mixture into
the jars (see notes below).
Cover, seal and label (see notes below)
see also General
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.
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
Immediately place a
cellophane disc over the top then cover with a screw top lid.
in a cool dark place for 2-3 months before consuming.