Sweet Cauliflower Pickle

1. 1

   cut onions and large cauliflower head into very small pieces and put in a lge non metallic bowl cover veg with water and add salt let sit overnight

2. 2

   Drain and rinse vegetables and set aside.

3. 3

   While your sauce is simmering blanch cauliflower by steaming or boiling for 3 minutes then drain

4. 4

   in bottom of large heavy saucepan put mustard, tumeric, flour, honey, and sugar with one cup of the vinegar and mix to a smooth paste.

5. 5

   Add the rest of the vinegar and boil gently for 20 to 30 minutes till nicely thickened like smooth gravy

6. 6

   Add vegetables and simmer for another 10 minutes, less if you want a crisper pickle.

7. 7

   bottle immediately while hot in sterilized jars.

8. 8

   Serve on sandwiches or with cold meat and cheese platters and some red wine

9. 9

   if you like a sweeter pickle add another half cup of sugar or honey.

10. 10

    If you want a clear pickle omit the mustard.

11. 11

    You can substitute any firm vegetables if desired such as carrots cucumber beans celery etc

12. 12

    For a faster result use a food processor to dice veg.

13. 13

    then soak vegetables for two hours in extra salted water instead of overnight

14. 14

    makes about 8 to 10 small jars

No additional tips available.