Cauliflower and Capsicum
Pickles
| 1 sml cauliflower, (700g), chopped |
2 med onions (300g), chopped |
| 1 med red capsicum (200g), chopped |
1 tbsp coarse cooking salt |
| 1 cup (250ml) white vinegar |
½ cup (110g) white sugar |
| ½ tsp ground allspice |
2 whole cloves |
| 1 dried bay leaf |
1 tbsp mild curry powder |
| 1 tbsp mustard powder |
1 tbsp mustard seeds |
| 1 tsp ground turmeric |
1 tbsp plain flour |
| ¼ cup extra white vinegar |
|
Place cauliflower,
onion, and capsicum in a large bowl, sprinkle with salt. Cover, and stand
overnight. Rinse under cold water and drain well.
Combine the vinegar, sugar, allspice, cloves, and bay leaf in a large saucepan
and bring slowly to the boil. Add the vegetables and simmer, covered, for about
20 minutes, or until vegetables are tender. Stir in the blended curry powder,
mustard powder, mustard seeds, flour and extra vinegar, and stir over the heat
until the mixture boils and thickens. Spoon the mixture into hot, pre -
sterilized jars. Seal while hot. When cool, store in refrigerator.
Makes about 1 litre ( 4 cups ).
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