Pickled Cauliflower
Use unblemished cauliflower heads. Makes about 1.5 kg of pickle.
2 cauliflower heads
sea salt
1 liter white wine vinegar
5 pieces of mace blades
1/2 tsp coriander seeds
1 tsp mustard seeds
1/2 small cinnamon stick
6 black peppercorns
4 dried red chilies
3 bay leaves
1. Remove green leaves from cauliflower, and break head into small florets.
Wash thoroughly, then weigh them. For every 450 g, you will need to mix
55g salt into 600 ml water to make a brine. Leave to soak in brine overnight,
then rinse several times in cold water. Pat dry with kitchen paper towels.
2. Put the vinegar, spices and bay leaves in a large pan and slowly bring to the
boil.
3. Pack the cauliflower florets into warm, sterilized jars, and pour over the
vinegar mixture to cover (push down with greaseproof paper if necessary). Divide
the spices between jars. Seal firmly and store in a cool, dark place for 2
months before using.
I have great belief in the fact that whenever there is chaos, it
creates wonderful thinking. I consider chaos a gift.
- Septima Poinsette Clark