Curry Pickled Cauliflower
Curry Pickled Couliflower
Ingredients
- 1 Cauliflower
- 1 Onion
- 300 ml Apple sider vinegar
- 1 lt Water
- 3 Bay leafs
- ½ tsp Black pepper corns
- ½ tsp Coriander seeds
- 2 tbsp Sugar
- 45 g Tomato Paste
- 3 tsp Mild curry powder
- 4 tsp Corn flour
- 1 tbsp Garum marsala
- Pinch of Salt
Method
- Cut the cauliflower in loose flowers and set aside.
- Slice the onion and add the rest of the ingredients.
- Bring Pickle to the boil.
- Add the cauliflower and cook for 1 minute.
- May be cooked longer to get softer cauliflower.
REMEMBER the heat from the pickle will also make the cauliflower soft.
- Remove from heat and pour into a jar.
- Refrigerate when cold and use within 5 days.
May be used as a vegetable with main dish.
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