Preparation info
  • Makes about

    1.25 kg

    • Difficulty


Appears in

By Gary Rhodes

Published 1994

  • About

This has to be one of the easiest pickle recipes that I make. There are so many variations that you can try – different vegetables, mustards and vinegars. This pickle eats particularly well with oily fish such as mackerel and herrings; its acidity works against the oils and leaves a good, clean taste.


  • 1 cauliflower
  • 3 large onions
  • 8 large shallots, or 16


Cut the cauliflower into small florets. Peel and cut the onions and shallots into 1 cm (½ in) dice. Place in a bowl, sprinkle with 25 g (1 oz) of salt and leave to stand for 24 hours. Afterwards rins