PICKLED PURPLE HAZE!

Try growing Purple Rain cauliflower – the more purple the cauliflower the more antioxidants it contains. Serve raw as a crudite or lightly steam the florets to retain its nutrients.

Ingredients:

2 1/2 cups white wine vinegar

1 cup white sugar

½ teaspoon turmeric powder

2 teaspoons each coriander seeds and mustard seeds

½ cauliflower

½ lemon

2-3 Bay leaves

Put vinegar, 1 cup cold water, sugar, salt, turmeric, and coriander and mustard seeds in a saucepan. Bring to the boil, stirring until sugar dissolves. Cut cauliflower into florets and pack into sterilised preserving jars with a few slices of lemon and Bay leaves.

Pour on hot liquid, to cover. Sealed tightly.

Store in the fridge.

Serve as part of an Antipasto or cheese platter.