Pickled cauliflower in winter diversifies the festive table. The recipe is simple, but strictly follow the timing: it is important not to overcook the cabbage so that the snack comes out crispy, and at the same time prevent fermentation due to insufficient heat treatment.
Ingredients
- Cauliflower - 600 g
- Carrots - 1 pcs.
- Garlic - 2 cloves
- Water - 2 l
- Vinegar (9%) – 25 ml
- Black Pepper (with peas) – 8 pcs.
- Allspice (peas) – 4 pcs.
- Ground coriander - 1 tsp.
- Salt - 20 g
- Sugar - 30 g
Step-by-step cooking recipe
Peel the carrots and cut them into circles.
Disassemble the cauliflower into inflorescences, cut the large inflorescences into 2-3 parts, rinse under running water.
Boil 1.5 liters of water and blanch the cabbage for 1 minute, then use a slotted spoon to remove the cabbage from the broth.
Put carrot slices in the water in which the cabbage was blanched, bring to a boil and boil for 1-2 minutes on low heat. Then flip it into a colander.
Put 1 garlic clove peeled and cut into 2-3 parts on the bottom of pre-prepared sterile jars, add part of the carrot.
Fill the jars with blanched cauliflower, put peppers, bay leaf and coriander in each jar, put a layer of remaining carrots on top.
Boil water and pour boiling water over vegetables in jars. Cover the jars with sterile lids and leave for 5 minutes.
Then drain the liquid from the jars back into the pan, add salt and sugar, stir until they completely dissolve. Bring the marinade to a boil and cook over medium heat for 1 minute.
Add the vinegar and remove the marinade from the heat.
Pour boiling marinade over vegetables in jars, seal the jars tightly, turn upside down, wrap and cool completely. Store the cooled pickled cauliflower in a cool dark place.
