Emelia Jackson's Tursija cauliflower pickles

METHOD

1. In a pot, combine the water, vinegar, sugar, salt and spices. Bring to a boil to dissolve the sugar and salt and begin the infusion of spices before allowing to cool. 

2. For the vegetables: break the cauliflower into small/medium florets, peel and slice the carrots into ½ cm rounds and slice the cabbage. 

3. Take 2-3 large jars and fill with the mixture of the prepared vegetables. Cover the vegetables with the pickling liquid and cover tightly with the lid.

Allow to pickle for 7–10 days before eating. Baba used to just top up the jars with fresh vegetables as needed.

BEST WINE MATCH FOR CAULIFLOWER PICKLES

Zippy, pickled flavours need whites with soft acidity: Marsanne, Pinot Gris, and Vermentino will all work.