- 1 cup (250ml) white vinegar
- 2/3 cup caster sugar
- 1tsp sea salt flakes
- 1 Tb KEEN’s curry powder
- 1tsp whole cumin seeds
- 1 clove garlic, sliced
- 2 bay leaf, dried
- 500g cauliflower, cut into small florets
- Place the vinegar, sugar, salt, curry powder, cumin seeds, garlic and bay leaves in a large saucepan over a medium heat. Cook, stirring, for 3-4 minutes to dissolve the sugar. Bring up to a boil, then turn down to a gentle simmer for 3-4 minutes for the aromatics to infuse.
- Add in the cauliflower, bring back up to the boil, then remove from the heat.
- Transfer to sterilized jars and set aside to cool. Leave to pickle for 3-4 hours, or ideally overnight. Serve pickles with you favorite breads, ham & cheese for a hearty ploughmans grazing platter.
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