Here's a way of using Moulis (though you could also substitute turnips and also add kohlrabi and carrots as well).
It also uses an Indian method of maturing pickles, probably best attempted in July/August (read on....)
Ingredients
225g Cauliflower
225g Mouli/radish
1tbs whole black mustard seeds
0.5 tsp ground tumeric
0.5 tsp cayenne or hot red pepper powder
1.5 tsp salt
Cut caulis into slim flowerets (2cm wide, 1cm deep). Peel & cut Mouli into rounds 1cm thick, then quarter these.
Bring 3 litres water to the boil, add cut veg, bring back to boil then boil rapidly for 15 seconds & drain immediately. Reserve 100ml boiling liquid. Spread veg on a platter to cool.
Grind mustard seeds coarsely (coffee grinder is ok).
Combine the veg and all seasonings, mix well then add to a sterile 1 litre capacity jar with the reserved boiling liquid an dseal with a non-metallic lid. Shake the jar well. For the next week, leave the jar in a warm, sunny spot during the day (eg. window sill) and bring in at night if cool. Make sure you shake the jar 3-4 times a day.
With sufficient warmth, the mixture should become ready after a week, gaining some soureness, when it's ready for use and can be stored in the fridge.
Colin
ps - Whilst I'm waiting to get an alternative recipe from my daughter, this is one was taken from Madhur Jaffrey's "Eastern Vegetarian Cooking"
pps - the "leaving in the sunlight" method may seem strange, but is used a lot in Indian pickles. We've had many varieties (including preserved limes, mango pickle etc). They have all been delicious.
