|1||Cauliflower; cut into florets|
|1||Fresh green chilli; de-seeded if wished|
|; and chopped|
|5||Garlic cloves; chopped coarsely (5|
|300 millilitres||White wine vinegar; (1/2 pint)|
|1 teaspoon||Ground turmeric|
|1 teaspoon||Caraway seeds|
|5||Cm; (2inch) piece of|
|; fresh ginger,|
|; grated coarsely|
|1 tablespoon||Vegetable oil|
|300 millilitres||Water; (1/2 pint)|
Put all the ingredients in a large glass jar (1litre/1 3/4pint capacity) and top with a non-metallic, airtight lid. Shake to mix well.
Allow the pickle to mature for 1 week in a cool dark place, shaking occasionally.
This needs 1 week maturing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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