Pickled Cauliflower

Name: Pickled Cauliflower (Cauli ko Achaar)
Yield: Makes 4 cups
Cuisine: Nepali
Ingredients: 1 teaspoon fenugreek seeds; ¼ teaspoon timmur (Nepali pepper); ¼ teaspoon timmur (Nepali pepper); 1½ teaspoons salt, or adjust to taste; 1 teaspoon ground turmeric; ¼ cup vegetable oil; 1 large head cauliflower, cut into 1-inch florets (about 6 cups); 1 large head cauliflower, cut into 1-inch florets (about 6 cups); 1½ tablespoons brown mustard seeds; 2 dried red chilies, halved, seeded, and crumbled

Cauli ko Achaar

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

To make this spicy, refreshing pickle, use the freshest cauliflower available. The cauliflower is pickled in several toasted aromatic spices, packed in a jar, and placed in the sun to ferment. This pickle keeps at room temperature for more than 6 months and tastes better as it ages. Serve with any bland meal.

Ingredients

1 large head cauliflower, cut into 1-inch florets (about 6 cups)
Nylon netting or cheesecloth
Kitchen twine
2 dried red chilies, hal

Method

Spread the cauliflower florets in a single layer on a large tray. Cover with the netting or cheesecloth and secure with kitchen twine. Place the tray in the sun, and let the florets dry until all the excess moisture is removed and they are slightly wilted, about 4 to 6 hours. If the sun is not present, dry them in the open air for the entire day.

While the cauliflower is drying, toast t