Turmeric Pickled Cauliflower
Rated 4.7 stars by 3 users
Category
Sides
Cuisine
Indian
Author:
Emily Davenport
Servings
2-3 jars servings
Prep Time
15 minutes
Calories
34
Try this fabulous pickle as a side dish with your favourite meat or cheese, or as a guilt-free snack. This Turmeric Pickled Cauliflower is a different way to get your veggies in. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
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
- Pour vinegar into a saucepan with 200ml (7fl oz) water
- Add sugar and salt and bring up to boil
- Stir until sugar has dissolved
- Add turmeric, mustard seeds and crushed chillies to liquid
- Pack cauliflower into clean jars, pour in liquid and leave to cool
- Cover and refrigerate for up to 8 weeks.
Nutrition
Calories 34, Fat 0.4 grams, Saturated Fat 0.1 grams