| Ingredients | Quantity |
| Cauliflower | 2ea |
| Onions | 7ea |
| Salt | 100g |
| Vinegar | 1.22l |
| Whole spice | 25g |
| Sugar | 625g |
| Cake flour | 125g |
| English mustard | 50g |
| Tumeric (borrie) | 20g |
| Dill cucumber | 10ea |
| Equipment used | Chemicals used |
| Mixing bowl | Sanitizer |
| Pot | Multi purpose |
| Stove top | Oven/grill |
| Basting spoon |
|
1. Mise en place all ingredients, stations, equipment and utensils
2. Wash and break cauliflower into small pieces
3. Brunoise onions
4. Add salt and water and place in fridge over night
5. Drain off salt water next morning
6. Place in stainless steel pot
7. Add vinegar (750ml)
8. Add whole spices
9. Heat mixture and boil for 10 min
10. While boiling add flower, mustard and turmeric
11. With left over vinegar make a smooth paste
12. Mix in after 10 min boiling process
13. Bring to boil again
14. Drain pickled dill cucumbers and slice into thin slices
15. Mix into hot mixture, add to warm sterilizes bottles
16. Allow to cool and seal
17. Makes 2..8l
Chef’s tip
tHANX MOM!!! HEHE ('',)
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