Name: Cauliflower and capsicum pickles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 small cauliflower (700g), chopped coarsely; 2 medium white onions (300g), chopped coarsely; 1 medium red capsicum (200g), chopped coarsely; 1 tablespoon coarse cooking salt; 1 cup (250ml) white vinegar; 1/2 cup (110g) sugar; 1/2 teaspoon ground allspice; 2 cloves; 1 dried bay leaf; 1 tablespoon mild curry powder; 1 tablespoon mustard powder; 1 tablespoon seeded mustard; 1 teaspoon ground turmeric; 1 tablespoon plain flour; 1/4 cup (60ml) white vinegar, extra

Ingredients

1 small cauliflower (700g), chopped coarsely

2 medium white onions (300g), chopped coarsely

1 medium red capsicum (200g), chopped coarsely

1 tablespoon coarse cooking salt

1 cup (250ml) white vinegar

1/2 cup (110g) sugar

1/2 teaspoon ground allspice

2 cloves

1 dried bay leaf

1 tablespoon mild curry powder

1 tablespoon mustard powder

1 tablespoon seeded mustard

1 teaspoon ground turmeric

1 tablespoon plain flour

1/4 cup (60ml) white vinegar, extra

Method

1.Place cauliflower, onion and capsicum in large bowl, sprinkle with salt. Cover; stand overnight.

2.Rinse vegetables under cold water; drain well. Combine vinegar, sugar, allspice, cloves and bay leaf in large saucepan; bring to a boil.

3.Add vegetables; simmer, covered, about 20 minutes or until vegetables are just tender. Stir in blended curry powder, mustards, turmeric, flour and extra vinegar; stir over heat until mixture boils and thickens.

4.Spoon hot pickles into hot sterilised jars; seal while hot.

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