Yield: 10 servings
Measure | Ingredient |
---|---|
1 \N | Cauliflower; cut into florets |
1 \N | Fresh green chilli; de-seeded if wished |
\N \N | ; and chopped |
5 \N | Garlic cloves; chopped coarsely (5 |
\N \N | To 10) |
300 millilitres | White wine vinegar; (1/2 pint) |
2 teaspoons | Salt |
1 teaspoon | Ground turmeric |
1 teaspoon | Caraway seeds |
5 \N | Cm; (2inch) piece of |
\N \N | ; fresh ginger, |
\N \N | ; 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.