Pickled Cauliflower & Red Pepper in Spiced Vinegar

  • 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.

  • 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.

  • Best eaten after 2 weeks. Use within 6 months.