Ginger pickle
10 servings
Ingredients
| Quantity | 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) |
Directions
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.