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Pickled Cauliflower & Red Pepper in Spiced Vinegar
Ingredients
9
Ingredients
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Spiced Vinegar:
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600 millilitre (1 pint) vinegar
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1 tablespoons Pickling Spice Mix
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Pickled Cauliflower:
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1 Large Cauliflower, chopped into florettes
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2 Red Peppers, sliced
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50 gram (2 ounce) salt
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450 millilitre (3/4 pint) water
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600 millilitre (1 pint) Spiced Vinegar
Key Products
Instructions
- 1 Place the vinegar and Pickling Spice in a saucepan. Bring to the boil. Leave to Cool for at least 2 hours, or overnight if possible. Strain.
- 2 Place the cauliflower and red pepper in a bowl. Mix together the salt and water. Pour over the onions. Leave for 24 hours. Drain and rinse. Pack tightly into clean jars. Pour over Spiced Vinegar. Seal jars.
- 3 Best eaten after 2 weeks. Use within 6 months.
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