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Cauliflower and white radish pickle

Madhur Jaffrey
Madhur Jaffrey's vegetable pickle takes 4-8 days to mature - shake a few times a day to distribute the flavours

Cauliflower and white radish pickle

Method

1. Cut the cauliflower into slim florets that are 2.5-4cm across at the head, 7mm-1cm wide and 4-5cm in length. Peel the radish and cut it into 7mm thick rounds. If the diameter of the slices is more than 2.5cm, halve or quarter the slices.

2. Grind the mustard seeds coarsely in a coffee-grinder or spice-grinder

3. Put the oil in a small pan or frying pan and set over a medium heat. As soon as it gets very, very hot, turn off the heat and let it cool. (Remember to take very great care with hot oil - stand over the oil as it cools.)

4. Put the vegetables in a bowl. Add the ground mustard seeds, salt, turmeric and cayenne. Mix well. Add the oil and mix again. Empty the contents of the bowl into a 1.2 litre glass or ceramic jar and cover with a non-metallic lid. For the next few days, put the jar in a warm sunny spot in the daytime and, if that spot is outdoors, bring the jar in at night. This pickle may take 4-5 days to mature in the summer, and about 8 days in the winter.

5. Make sure you shake the jar at least 3-4 times a day. When the pickle is sour enough for your liking, it is ready. You may store it in a cool part of the kitchen.

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Serves: makes enough to fill a 900ml jar

Prep: 20 min, plus 4-8 days pickling
Cook: 5 min

Ingredients
225g Cauliflower
225g white radish, (weight without leaves)
4 tsp black mustard seeds
120ml mustard oil
2 tsp Salt
0.5 tsp ground turmeric
0.5-1 tsp cayenne pepper