Pickled Cauliflower

Preparation time: 20 mins
Cooking time: 1 hour
Serves: 4 bottles

INGREDIENTS

• 1 head cauliflower, chopped
• 2 red onions, chopped
• 4 sticks celery, chopped
• 12 bay leaves
• 8 cloves garlic sliced
• 8cm piece ginger, cut into fine batons
• 6cm piece turmeric, cut into fine batons
• 2 Tbsp mustard seeds, toasted and ground
• 1 tsp black peppercorns
• 1½L apple cider vinegar
• ½ cup caster sugar
• 2 Tbsp rock salt

METHOD

1 Combine the cauliflower, onions, celery, bay leaves, garlic, ginger, turmeric and spices, then place into sterilised jars. Combine the vinegar, sugar and salt in a medium saucepan and simmer for 20 minutes. Strain, then pour over the cauliflower mixture and fit the lids.

2 Place the bottles in a pot of boiling water and simmer for 45 minutes, ensuring the water covers the bottles completely. Remove from the water and allow to cool, then refrigerate.