Quick-Pickled Cauliflower
Description
Homemade preserves keep for a long time. Below I will tell you more in detail. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Divide the cauliflower into florets of roughly equal size. Rinse thoroughly, drain in a colander, and let the excess water drip off.
- 3
Step 3
Peel the carrots and cut them into sticks or small slices.
- 4
Step 4
Boil the cauliflower for 2–3 minutes in boiling water.
- 5
Step 5
Drain the water, and drain the cauliflower in a colander.
- 6
Step 6
For the marinade, bring water to a boil with salt, sugar, all the spices, and peeled garlic cloves. Simmer for 1 minute until the sugar and salt have dissolved.
- 7
Step 7
Pour in the vinegar. Bring to a boil again.
- 8
Step 8
Place the cauliflower and carrots in the saucepan with the marinade. Remove from the heat and let cool completely.
- 9
Step 9
At this point, the cauliflower is ready to eat, but it’s better to transfer it to a jar or a food container with a lid and refrigerate for a couple of hours. That way the cauliflower will marinate more and the flavor will become more intense.
- 10
Step 10
Quick pickled cauliflower is ready — enjoy your meal!