ginger pickle
- Categories
- Sainsbury's
- Sainsbury7
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| 1 | Cauliflower; cut into florets |
| 1 | Fresh green chilli; de-seeded if wished |
| ; and chopped | |
| 5 | Garlic cloves; chopped coarsely (5 |
| To 10) | |
| 300 millilitres | White wine vinegar; (1/2 pint) |
| 2 teaspoons | Salt |
| 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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