Ingredients

Method

• 2 cups white wine vinegar
• 4 cloves garlic, thinly sliced
• 2 T cumin seeds
• 4 T brown sugar
• 3 red chillies, sliced
• 3 green chillies , sliced
• 1 cauliflower head, cut into florets

Method

Ingredients

Heat the vinegar, garlic, cumin, sugar and chillies in a saucepan over a medium heat, stirring continually. Once the sugar has dissolved, remove from the heat.

Place the cauliflower florets into a 1-litre sterilised jar and pour over the hot pickling liquid.

Allow the liquid to cool in the jar before serving.

Cook's note: Once opened, store in fridge.