Pickled Cauliflower & Red Pepper in Spiced Vinegar

Pickled Cauliflower & Red Pepper in Spiced Vinegar

Pickled Cauliflower & Red Pepper in Spiced Vinegar

Ingredients
9
Ingredients
  • Spiced Vinegar:

  • 600 millilitre (1 pint) vinegar

  • 1 tablespoons Pickling Spice Mix

  • Pickled Cauliflower:

  • 1 Large Cauliflower, chopped into florettes

  • 2 Red Peppers, sliced

  • 50 gram (2 ounce) salt

  • 450 millilitre (3/4 pint) water

  • 600 millilitre (1 pint) Spiced Vinegar

Key Products
Pickling Spice Mix

Product Information

£ 1.35/unit,26g

Instructions

  • 1 Place the vinegar and Pickling Spice in a saucepan. Bring to the boil. Leave to Cool for at least 2 hours, or overnight if possible. Strain.
  • 2 Place the cauliflower and red pepper in a bowl. Mix together the salt and water. Pour over the onions. Leave for 24 hours. Drain and rinse. Pack tightly into clean jars. Pour over Spiced Vinegar. Seal jars.
  • 3 Best eaten after 2 weeks. Use within 6 months.
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