Ginger pickle

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.

Similar recipes