Pickled Cauliflower
Description
A simple way to prepare ahead. If you want your salted cauliflower to keep longer, after cooking you can pack it tightly into sterilized glass jars, cover with lids, and store in the refrigerator or another cool place. You can also salt cauliflower directly in the jars, but then you need to layer the vegetables, alternating them with spices and packing them down firmly. For your pickles to turn out well, choose good-quality ingredients — the finished dish will keep longer, and it will look more attractive and appetizing. The jars can be stored for up to a year in a cool place.
Instructions
- 1
Step 1
1. Trim the leaves from the cauliflower and rinse it thoroughly with water. Separate into florets and place in boiling water for 1 minute—no longer, or the cauliflower will become soft during pickling. After that, cool it in cold water and let the water drain.
- 2
Step 2
2. Peel and grate the carrots on the coarse side of a grater. Peel the garlic and mince it with a knife or a garlic press.
- 3
Step 3
3. To prepare the brine, pour a liter of water into a pot, bring it to a boil, add salt and sugar. Stir until they are fully dissolved.
- 4
Step 4
4. Place the cooled cabbage in a pot, add carrots, garlic, peppercorns, a bay leaf, and mixed peppers.
- 5
Step 5
5. Add finely chopped parsley or dill (optional). Pour the cooled marinade over the cauliflower and mix well.
- 6
Step 6
6. Cover the cabbage with a flat plate (upside down) and place a weight on top (you can use a 3-liter jar filled with water). In 4-5 days, the cabbage will be ready.