- 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
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.