How to Cook Well at Christmas airs on Sunday, December 21, at 8:30pm, and Monday, December 22 at 6.30pm, on RTÉ One.
Ingredients
This simple pickle is delicious with a sandwich or a burger. I also love it with cold meats, particularly chicken, turkey or ham or a punchy cheddar cheese. It keeps well in the fridge for several weeks.
- 30g raisins or sultanas
- 400g cauliflower ( weighed after trimming of leaves and stalk)
- 110g red onions, peeled
- 100ml cider vinegar
- 150g caster sugar
- Level teaspoon salt
Method
- Cover the raisins with boiling water and leave to sit for 30 minutes.
- Slice the cauliflower and onion very thinly by hand or using a food processor or mandolin. Place in a bowl with the vinegar, sugar, and salt and stir well.
- Strain the raisins and discard the raisin soaking water. Add the raisins to the pickle. Allow to macerate for 1 hour, giving the mixture an occasional stir.
- Place in a cold sterilised container and cover with a sterilised lid.
- The pickle is ready to eat after 1 hour but will keep in the fridge for several weeks.
