Quick Cauliflower and Cucumber Pickle
Pickling is popular in Myanmar and this Quick Cauliflower and Cucumber Pickle from Burmese supper club hosts Emily and Amy Chung (aka The Rangoon Sisters) works well to cut through the richness of lamb – the perfect thing to serve alongside their Lamb Shank Tamarind Curry. Known as pann gobi th-nut, it’s also delicious topped with shallots and flavoured oil leftover from their Crispy Shallot Rice.
- Time: 10 min
- Servings: 6
Source: ocado.com
Ingredients
- of white wine vinegar
- of caster sugar
- salt
- chill flakes
- cauliflower, cut into small pieces
- cucumber, thinly sliced
- of roasted black sesame seeds
- of crispy shallots and 1tsp shallot oil