The weather has suddenly warmed up and the cauliflowers in Jack's garden won't keep long. Yesterday I prepared one of these cauliflowers for the deepfreezer and made the other into pickles - 10 bottles in a thick piccalilli sauce and seven in clear, spicy vinegar. Today it took me more than two hours to get the kitchen clean again!
Yum!
ReplyDeleteThat is the trouble with fresh veg, it all comes at once, pleased you were able to preserve it though.
ReplyDeleteHow fun, I have canned many things but not this :)
ReplyDeleteThis is Very interesting. What spices did you add to the spicy vinegar ? Can I make the spicy vinegar at home, or is it store-bought ?
ReplyDeleteWe use cauliflowers in pickles, but our pickles are way different from the vinegar/brine pickles of the West, even though the term is the same :-) What a pickle this terminology !
I'll e-mail you a link to the recipe I used.
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