Cauliflower Pickle Recipe
Cooking method for Cauliflower Pickle
Fry the onions gently until golden on a very low heat with the veg oil. Break the cauliflower into small florets and wash. Add to the pan with all other ingredients except the vinegar. Simmer on a medium heat until the water has evaporated. Pour on the vinegar and simmer for a further 5 minutes. Pour the contents into an air tight jar and store in the fridge for up to two weeks.
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