Homestyle Pickled Cauliflower
Description
Perfect for winter pantry stocks. Cauliflower for home pickling should be firm. Overripe heads are not recommended. The marinade recipe (which includes water, salt, sugar, and vinegar essence) is calculated for one liter of water. Spices (black pepper, cloves, bay leaf), cauliflower, and carrots are calculated for one one-liter jar. I would also note that the marinade prepared using this simple recipe turns out quite tangy. How to make home-pickled cauliflower? 1. Divide the cauliflower head into separate florets, then rinse the florets thoroughly. 2. Blanch the prepared florets in boiling water with salt and citric acid (25 g salt and 1 g acid per 1 L water); cook for 3–4 minutes, then transfer with a slotted spoon into cold water. After that, the florets should be packed into jars. 3. Prepare one-liter jars—wash and sterilize them. 4. Place black peppercorns, cloves, and a bay leaf on the bottom of a sterilized jar. You may add a small piece of cinnamon bark. 5. Pack the cauliflower into the jar with the florets facing outward (toward the jar walls). If desired, you may add peeled, washed, and sliced carrots. 6. Prepare the marinade for canned cauliflower. Add salt, sugar, and vinegar essence to the water and bring to a boil. 7. Pour the boiling solution over the cauliflower in the jars. 8. Cover the jars with clean lids and sterilize in boiling water for eight minutes. 9. Seal the jars and cool. Store the pickled cauliflower in a cool, dark place. Store in a cool, dark place.