I want to share with you pickle recipe for your tous, if you like.
Pickled cauliflower with dill, garlic and chilly
Ingredients
31⁄2tbsp sea salt crystals
600ml white balsamic or white condiment
2tsp sugar
400-500g cauliflower, broken into medium-sized florets
5 cloves garlic, peeled and sliced lengthways
1tsp white peppercorns
1tbsp yellow mustard seeds
6 small whole green chilies’
8 or more fresh dill fronds
2 x 250ml sterilized jars
Method
Put the salt, balsamic and sugar in a saucepan and over a low heat let the sugar dissolve; pour into a large bowl and leave until cold. Add the cauliflower florets and the rest of the ingredients. Pack the mixture into sterilized jars and leave for 12 hours before using.
You can make the stars and curls a week in advance and store in an airtight container in a cool place. The layering of the stack can be done in one day but it needs at least a night in the fridge to set, and will keep this way for 1 week before slicing.
Top good for families