Pickled vegetables are easy to make yourself and give you the advantage of mix and matching vegetables and flavours.
Besides being a great accompaniment to antipasto plates, in salads or simply as a nibble before dinner, this recipe is fantastic matched with hot Indian curries.
I love curries, possibly, because what I really like is the chutneys and condiments that you have with them. From sweet chutney to cooling raita this turmeric and cardamom pickled cauliflower is just one more great condiment that will enhance that favourite curry.
650g cauliflower florets
1 peeled garlic clove
1 teaspoon turmeric
6 cardamom pods, bruised with the back of your knife
2 bay leaves
1 teaspoon coriander seeds
3 saffron threads
2 cups white wine vinegar
1/4 cup caster sugar
1 teaspoon salt
Divide cauliflower, garlic, spices and aromatics amongst 2x450g sterile preserving jar. Bring vinegar, sugar and salt to the boil and boil for a minute.
Pour it over the cauliflower, which should then be covered with vinegar. If it isn't, simply boil more vinegar to top it up. Secure the lid and let the jar stand to cool.
Store it in a cool, dark place for 2-6 weeks before using.
After opening store in the refrigerator.