1 Large Cauliflower
600ml white wine vinegar
1 tablespoon mustard seeds
1 inch cinnamon sticks
3 small dried green chillies
½ teaspoon allspice
½ teaspoon cloves
Prepare the jars.
Use jars that are free from cracks, chips or flaws. Wash the jars well in warm soapy water and rinse thoroughly. Dry the jars in a cool oven (140C) and fill while still warm.
Cook the cauliflower.
Trim the cauliflower and divide it up into florets. Blanch in boiling salted water for 5 minutes then drain and run under cold water to prevent further cooking.
Place the vegetables in the jars.
Slice the onions and layer them with the cauliflower into the warm jars. Fill with the vegetables to within 2.5cm from the top.
Add the preserving liquid.
Heat the vinegar with the sugar and spices and bring to the boil. Pour the mixture into the jars. Pour the mixture to within 1cm of the top making sure that all the vegetables are completely covered by the liquid.
Seal the jars.
While still hot cover with a waxed disc (wax side down) and immediately place a cellophane disc over the top then cover with a screw top lid.
Store in a cool dark place for 2 – 3 months before consuming.