Malt Vinegar divided
Mustard Seeds slightly crushed
Black Peppercorns slightly crushed
I always include the stalks of the cauliflower. They may be a little fibrous, but they have great flavor.
- For this recipe, you will use half of the malt vinegar in the first process and the remaining malt vinegar in the second process.
In a small bowl, mix the flour with water and set aside.
Remove the head from the cauliflower, as close to the top of the stalk as you can.
Peel the cauliflower stalk, cucumber, pearl onions and Spanish onion.
Cut all of the vegetables, including the cauliflower head, into bite-sized pieces. Place in a large bowl. Sprinkle with coarse salt. Let stand for 4 hours.
Drain in a colander and discard the liquid.
In a large pot, bring 2 1/12 cups of malt vinegar to a boil and add the vegetables. Reduce heat to medium high and simmer, covered, for 15 minutes. Drain and discard the vinegar. Set aside.
Pour the remaining 2 1/2 cups of vinegar into a pot. Stir in the mustard seeds, ginger, garlic, peppercorns, turmeric, sugar and dry mustard. Heat over a low heat until the sugar has dissolved.
Increase the heat to medium and bring to a boil; stirring frequently. Simmer for 15 minutes. Remove from the heat and strain the liquid into a bowl. Discard the spices.
Return the liquid to the pot. Place over medium heat. Stir in the flour mixed with water which will thicken the vinegar liquid. Bring to a boil, stirring constantly. Simmer for 2 minutes.
Remove from the heat and pour the sauce over the vegetables, mixing very well.
Can in warm, sterilized jars and seal.
Keldon C. | February 7th, 2022