Difference between revisions of "Chinese style pickled cauliflower"

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Revision as of 14:46, 12 May 2015


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Chinese style pickled cauliflower
Difference between revisions of
Servings:Makes about 600 ml of pickles
Ready in:1 day
Prep. time:1 day
Cook time:None
Difficulty:Easy
Chinkiang black vinegar (£1.43 per 550ml See Woo May 2015)
A very large cauliflower!

Caution.jpg    This recipe needs further development

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We were gifted an absolutely massive cauliflower recently, most of which was vacuum packed and frozen for later use. I decided to make a pickle with what was left.

Most of the flavour of a pickle is from the vinegar plus any additional spices. I absolutely love the flavour of Chinkiang black vinegar, it's so nice you could almost drink it. As I want to retain the flavour of the Chinkiang black vinegar and not sully it with any other flavours, I'm using just the vinegar plus the cauliflower.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Add the cauliflower florets to a bowl and just cover with cold water
  2. Leave in a cool place for 24 hours.
  3. RInse the florets in cold water and dry, ideally using a salad spinner
  4. Lay the florets out on a tea towel, ideally in the sun or in a warm place for 5 or 6 hours
  5. Sterilise a Kilner jar, add the cauliflower florets and cover with Chinkiang black vinegar
  6. Leave for 1 month to mature