This is so quick to make and looks stunning both in the jar and on an antipasto plate – it also tastes good. Because it has a lemony flavour it is a pleasant change from the sugar vinegar based pickles I normally turn out. A little bit of turmeric gives it a delicious yellow colour but it is only optional.
- About 1/2 cauliflower washed and cut into florets. I put them into the jar I intend to store them in and then I know when I have enough. Because they soften a little when par-boiled you can fill the jar right to the top when raw.
- 1 cup apple cider vinegar
- 1 cup water
- 2 tsp salt
- 1 small lemon or lime, washed and sliced
- 1 clove garlic, sliced
- 1/2 tsp turmeric
- 1/4 teaspoon whole peppercorns
- Prepare a sterile (a wash in the dishwasher will do) jar that will fit the cauliflower, put half the sliced lemon, peppercorns and sliced garlic in the bottom
- In a large pan, bring the apple cider vinegar, water, turmeric and salt to the boil.
- Add the cauliflower to the boiling brine and stir until it returns to the boil. Remove from heat.
- Working quickly, using tongs, pack cauliflower into the jar and fill the jar with the brine.
- Place the rest of the peppercorns, garlic and lemon/ lime slices on the top and fit a lid on the jar.
- Allow them to cool to room temperature before refrigerating.
- Pickles are ready to eat in 12 hours, though the flavour will improve over time.