Cauliflower in the marinade remains crispy and fragrant, and also acquires unusual spicy notes. To make the billet look elegant, I add a couple of carrot circles and green leaves when I put the inflorescences in jars.
Ingredients
- Cauliflower - 800 g
- Garlic - 3 clove
- Black Pepper (with peas) – 15 pieces
- Allspice (peas) – 9 pieces
- Mustard Seeds - 1 tsp.
- Water - 750 ml
- Sugar - 50 g
- Salt - 35 g
- Vinegar (9%) – 40 ml
Step-by-step cooking recipe
Disassemble the cauliflower into small identical inflorescences and rinse thoroughly.
Lower it into boiling water for literally 10 seconds, immediately take it out and let it drain. You can just pour it with boiling water from the kettle.
Cut the garlic into thin slices and put it in sterilized jars. Add pepper and mustard seeds to the same place.
Beautifully and tightly lay the inflorescences and all the decorations that you use.
Pour boiling water over the cauliflower and after 5 minutes drain the water into a saucepan.
Add sugar and salt to it, bring to a boil, and after a couple of minutes pour in the vinegar and immediately remove the brine from the heat.
Pour the cauliflower with boiling marinade and close the lids.
