Ginger pickle

10 servings

Ingredients

Quantity Ingredient
1 Cauliflower; cut into florets
1 Fresh green chilli; de-seeded if wished
; and chopped
5 Garlic cloves; chopped coarsely (5
To 10)
300 millilitres White wine vinegar; (1/2 pint)
2 teaspoons Salt
1 teaspoon Ground turmeric
1 teaspoon Caraway seeds
5 Cm; (2inch) piece of
; fresh ginger,
; grated coarsely
1 tablespoon Vegetable oil
300 millilitres Water; (1/2 pint)

Directions

Put all the ingredients in a large glass jar (1litre/1 3/4pint capacity) and top with a non-metallic, airtight lid. Shake to mix well.

Allow the pickle to mature for 1 week in a cool dark place, shaking occasionally.

This needs 1 week maturing.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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