Turmeric cauliflower pickle

Name: Turmeric cauliflower pickle
Yield: Serves 4–6 to nibble on
Cuisine: British
Ingredients: 2 tsp cumin seeds; 1 tsp ground turmeric; 2 bay leaves; 100 ml white wine vinegar; 1 whole dried red chilli; 1 small head of cauliflower (about 300g), divided into small florets; 1 tsp salt; 300 ml water; 2 tsp mustard seeds

Preparation info

Serves
4–6
to nibble on

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

This isn’t a fast pickle per se – it will take up to a week to mature fully and then needs to be transferred to the fridge to keep its crunch – but it is fast to make. You don’t need to heat the pickling liquid as it would cook the cauliflower too quickly, and instead of crunchy flowers you would get wilted ones.

Ingredients

1 small head of cauliflower (about 300g), divided into small florets
1 tsp salt
1

Asia
Israel
Turkey
Preserve
Vegan
Mediterranean
Gluten-free

Method

Place the cauliflower in a sterilised jar* and sprinkle with the salt and all the spices and herbs. Cover with the water and vinegar. Seal and place on a windowsill for 2–3 days, during which time the colour should deepen. Then place the jar in the fridge – the pickles are ready to eat once cold, but for full flavour wait another 2–3 days. They