Choko And Cauliflower Pickles Food

PICKLED CAULIFLOWER AND RED ONION

Steps:

• Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
• Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

CAULIFLOWER CURRY

Steps:

• Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
• Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
• Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
• Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
• Serve over rice and garnish with cilantro and lime slices, if desired

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

EASY PICKLED VEGETABLES CAULIFLOWER, RED PEPPERS AND CARROTS

Steps:

• Wash vegetables. Cut carrots into 1/2 centimeter rounds. Cut cauliflower into florets. Cut celery into 1/2 centimeter slices. Cut peppers in halves, remove stems and seers and cut into 1/2 centimeter slices.
• Wash jars and lids with hot soapy water. Place on a clean towel.
• Bring 3-4 liters water to a boil.
• To the bottom of each jar, add 100 ml apple cider vinegar, 1 tbsp salt. 3 tbsp sugar and 3 peppercorns (optional). Layer vegetables -carrots, cauliflower, celery, peppers. Fill to the top, press, to get more vegetables in, but do not squish.
• Top with hot water, filling jars almost to the top. Close lids. Close tight!
• Fill a large canning pot with water. Add jars. Bring to a boil and boil for 5 minutes.Remove from the pot and let jars cool to room temperature.
• Store in a cool and dry place for up to 6 months. Once you open a jar, store in the fridge for up to 1 week.

PICKLED CAULIFLOWER

Steps:

• Wash the mason jars and lids in hot soapy water. Rinse them, then let them air dry.
• Cut the cauliflower into florets. Cut the red pepper and carrot into strips. Peel and slice the garlic cloves in half.
• Tightly pack the cut vegetables into the mason jars. Then pack in the following ingredients, divided between the two jars: garlic, dill, coriander seeds and peppercorns.
• In a medium saucepan combine the sugar, kosher salt, white vinegar, and water and bring to a boil.
• Once just boiling, remove from the heat and pour the hot brine into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
• Place the lids on the jars and screw on the rings until they are tight. Cool to room temperature and transfer to the refrigerator. Refrigerate 24 hours. The pickles last up to 1 month refrigerated.

CHOKO PICKLE

Steps:

• Combine choko, onion and salt in large non-metallic bowl; stand 2 hours. Rinse and drain well.
• Combine vegetables with curry powder, mustard powder, sugar and vinegar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until pickle is thick.
• Blend cornflour with extra vinegar in small bowl until smooth; stir into pickle. Simmer, stirring, about 5 minutes or until mixture boils and thickens.
• Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.

CAULIFLOWER PICKLES

Steps:

• Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
• Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
• Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.

CHOKO PICKLES

Steps:

• Chop chokos and onions into seperate dishes.
• Cover with 2 handfuls of salt then cover with boiling water.
• Leave to stand overnight.
• Drain off water, place in boiler.
• Add sugar and cover with vinegar; boil for half an hour.
• Let it go off the boil and cool for 5-10 minutes.
• Mix flour and spices in a bowl add enough vinegar to make a smooth paste.
• Add to choko and onion mix and stir well; bring back to boil and boil for a few minutes until thick, stirring to avoid lumps.
• Bottle.
• Don't screw lids until cold.