Cauliflower Pickles

Mellow and ready to eat in three days, these are flavored with an Indian blend of spices including coriander and cumin.

1  cauliflower
1 teaspoon grated fresh ginger
1  jalapeno or serrano pepper (optional)
1 cup water
1 cup rice wine vinegar
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon salt
1 teaspoon ground {cumin}
1 teaspoon ground {coriander}
1 teaspoon turmeric
1 teaspoon mustard seeds
1 clove garlic, smashed
Wash and cut the cauliflower into florets. Peel the stem and cut it into thin sticks. Set aside. Peel and grate the ginger. Wash the hot pepper, if desired, make slit in it, and leave whole. Place all other ingredients into a large saucepan and, without heating, stir to dissolve sugar and salt.

Add the cauliflower and pepper (if desired) and cook on low heat just until tender, about 15 minutes.

Refrigerate in a sealed container for three days before eating.

Ease of Preparation: Easy

Preparation Time: 15 min
plus 3 days refigeration

Cook Time: 15 min

Servings: 6

Recipe By: Anne V. Nelson

From:  The New Preserves
Used with permission of The Lyons Press