How to make cauli pickle
There is nothing nicer than getting a gift from a friend’s garden when they come to visit. And when that gift is a massive cauliflower the size of a beach ball, as my friend gave me recently, you could be excused for being overwhelmed.
It arrived with its outer leaves still intact and tied up with a gorgeous red ribbon. I placed it outside in the shade, and that is where it sat for two days as I tried to decide what to do with it. I am a big fan of cauliflower cheese, so that was an obvious recipe to look up. But I’m also the only fan of cauliflower cheese or cauliflower anything in my house.
So I was either going to eat cauliflower cheese solo for several weeks, or I had to find something else to do with it. Which is when I remembered cauliflower pickle, something the Italians serve as part of
antipasti, but that I prefer the old Kiwi way, which is to put it in a yellow, mustardy sauce, similar to chow chow. This is not too sweet, which is the way I prefer it, but if you like it a little sweeter you could add a bit more sugar.
- Place the sliced onions and small florets of cauliflower in a glass or pottery bowl (not metallic as this will react with the salt).
- Sprinkle with the salt, give it a good stir with your hands, and then leave overnight covered with a tea-towel.
- The next day, drain off any liquid and put the vegetables in a large saucepan. Pour on the malt vinegar until they are covered and then add the dried chillies.
- Bring to the boil and simmer for 10 minutes or until cauliflower is cooked but still crisp.
- In a bowl blend the flour with the mustard, curry powder and sugar then mix to make a smooth paste with the juice.
- Stir this gradually into the vinegar and vegetable mixture until nicely thickened. This should take about five minutes.
- Have your jars sterilised and hot, then spoon mixture into each jar. Put the lids on and leave to cool.
TIP: To sterilise jars, wash thoroughly and put through a cycle of your dishwasher, removing while still hot. Or you can place in a 110 degC oven and leave for five minutes. If you have lids, wash them thoroughly, place in a saucepan of boiling water and boil for five minutes.