Name: Pickled Cauliflower and Red Pepper | Schwartz Recipes
Ingredients: Spiced Vinegar:; 600 ml (1 pint) vinegar; 1 tbsp Pickling Spice; Pickled Cauliflower:; 1 Large Cauliflower, chopped into florettes; 2 Red Peppers, sliced; 50 g (2 oz) salt; 450 ml (3/4 pint) water; 600 ml (1 pint) Spiced Vinegar

Pickled Cauliflower & Red Pepper in Spiced Vinegar

Ingredients

9

Ingredients

Spiced Vinegar:
600 millilitre (1 pint) vinegar
1 tablespoons Pickling Spice
Pickled Cauliflower:
1 Large Cauliflower, chopped into florettes
2 Red Peppers, sliced
50 gram (2 ounce) salt
450 millilitre (3/4 pint) water
600 millilitre (1 pint) Spiced Vinegar

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.