Mustard Pickled Cauliflower

Name: Mustard Pickled Cauliflower
Prep time: 20 min
Total time: 20 min
Ingredients: 900 g/2 lb shallots, peeled; 2 large cauliflowers; 600 ml/1 pint/2½ cups cider vinegar; 2 teaspoons sea salt; 2 tablespoons Dijon mustard; 2 tablespoons Meaux/wholegrain mustard; 2 tablespoons Meaux/wholegrain mustard

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

How good this is! It is made with cider vinegar, which is milder than malt and is a lovely speckled yellow. Despite the spicy name, it is not at all hot. Store for six months before eating.

Ingredients

2 large cauliflowers
900 g/2 lb shallots, peeled

Preserve
Vegan
Gluten-free

Method

Divide the cauliflowers into florets and blanch in boiling water. Pack the cauliflower and shallots into a large sterilized jar. Put the mustards into a pan with the salt and slowly add the vinegar. Bring to the boil and pour over the vegetables in the jar. Cool and seal.