Recipe

Cauliflower and capsicum pickles

  • 15 mins preparation
  • 25 mins cooking
  • Makes 1 Litre
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Ingredients

Cauliflower and capsicum pickles
  • 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

Cauliflower and capsicum pickles
  • 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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