Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more \"mellow\".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
nch pieces. Break up the cauliflower into florets.
7
nd salt generously. Add the cauliflower and boil gently until very
See thenutbutterhub.com/cauliflower-popcorn-recipe/ for directions.
Find lots more delicious recipes as well!
Clean cauliflower.
Place in covered casserole dish or wrap in plastic wrap.
Microwave on High power for 8 to 12 minutes, depending on size of head.
Let stand for 3 minutes.
Break the cauliflower up into florets, then steam
t looks like cauliflower snow.
Place cauliflower rice/snow in
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
ut the flowers from the cauliflower & broccoli.
Dice the ham
NDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation
Combine mayonnaise, pickle, mustard, hot sauce, garlic powder,
ender/crisp - not mushy. Remove cauliflower in steamer basket and set
Cook cauliflower in salted water for 6 to 7 minutes or until tender-crisp.
Drain.
Mix pickle liquid, sweetener, garlic and onion in a small bowl.
Pour over cauliflower, pickles and radishes in bowl.
Toss to marinate.
Cover in refrigerator for 12 hours, stirring occasionally.
Drain before serving.
Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.
hen add your onions and pickle slices. (amounts will vary depending
Break cauliflower into flowerets.
Combine salt, garlic, pickling spice, lemon juice and water in a medium saucepan.
Add cauliflower and cook, uncovered, 5 minutes, until barely crisp-tender.
Chill.
Combine mayonnaise and pickle.
Place drained cauliflower on lettuce leaves and top with dressing. Serves 4.
To make the base: Chop cauliflower into small pieces, add raisins
br>Trim the head of cauliflower, discarding the core and thick
Boil cauliflower in salted water until slightly tender (should not be soft).
Peel eggs.
Cut cauliflower into small pieces. Mash eggs with fork.
Mix mayonnaise, mustard and Worcestershire sauce with eggs.
Mix all ingredients.
Add salt and pepper to taste.
Refrigerate immediately.
Serves 6 to 8.