Turmeric Pickled Cauliflower

Emily Davenport
Servings

2-3 jars servings

Prep Time

15 minutes

Calories

34

Cuisine

Indian

Category

Sides

Try this fabulous pickle as a side dish with your favourite meat or cheese, or as a flavour packed snack. This Turmeric Pickled Cauliflower is a different way to get your veggies in. For more delicious recipes visit the Dairy Diary Recipe Collection.

Turmeric Pickled Cauliflower

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

Directions

  1. Pour vinegar into a saucepan with 200ml (7fl oz) water
  2. Add sugar and salt and bring up to boil
  3. Stir until sugar has dissolved
  4. Add turmeric, mustard seeds and crushed chillies to liquid
  5. Pack cauliflower into clean jars, pour in liquid and leave to cool
  6. Cover and refrigerate for up to 8 weeks.

Turmeric Pickled Cauliflower

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