Pickled Cauliflower And Red Pepper - cooking recipe

Ingredients

1 None small cauliflower, chopped coarsely
2 None medium white onions, peeled and chopped coarsely
1 None medium red pepper, chopped coarsely
1 tbsp coarse cooking salt
1 1/4 cups white wine vinegar
1/2 cup sugar
1/2 tsp ground allspice
2 None cloves
1 None dried bay leaf
1 tbsp mild curry powder
1 tbsp mustard powder
1 tbsp mustard seeds
1 tsp ground turmeric
1 tbsp all-purpose flour

Preparation

Place the cauliflower, onion and pepper in large bowl and sprinkle with salt. Cover and leave to stand overnight.
Rinse the vegetables under cold water and drain well. Combine 1 cup vinegar, sugar, allspice, cloves and bay leaf in a large saucepan and bring to a boil.
Add the vegetables and simmer, covered, for about 20 mins or until the vegetables are just tender. Blend the curry powder, mustards, turmeric, flour and remaining 1/4 cup vinegar in a bowl and add to the pan. Stir over heat until the mixture boils and thickens.
Spoon the pickled vegetables into hot sterilized jars, filling in any gaps with the cooking liquid. Seal while hot.