I really like the combination of vegetables and spices here, both the flavour and the beautiful colour the liquor goes from the yellow of the turmeric and the red hearts of the radishes, but you should treat it more as a jumping-off point for your own experiments with whatever vegetables you have to hand. When using the preserving jar, add water around the rim and place the weights straight on top of the ingredients.
This recipe is written by Thom Eagle, a chef, writer and fermenting expert.
Ingredients for turmeric spiced cauliflower pickle
Method for turmeric spiced cauliflower pickle
- Break the cauliflower into florets, cutting the larger ones into quarters or halves so everything is roughly the size of the smallest. Thinly slice the radish, preferably on a mandolin, and then cut across into batons. Tumble all the vegetables together and pack into a two litre preserving pot or jar.
- Put the rest of the ingredients in a pan with 250ml of water and bring to the boil, stirring to dissolve the salt and sugar. Simmer for five minutes and then pour, still hot, over the vegetables. The pickle will be ready as soon as it is cool but will improve over a week – after that, keep it in the fridge to keep its crunch.