Ingredients
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Vegetables:
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1 kg of Cauliflower
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1 Carrot
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1 Paprika red
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5 cloves of Garlic
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Marinade:
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1.5 l of Water
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250 ml of White wine vinegar 5%
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100 g of Salt
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75 g of Sugar white
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1 tsp. of Black pepper whole
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1 tsp. of Coriander seeds
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5 Pimento
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2 Clove
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2 Bay leaf
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to taste Hot pepper fresh
Directions
Give this pickled cauliflower a try. It’s got a great crunch and a nice flavor. It’s quick to make and it stores well. It might not have the same probiotic benefits as sauerkraut, but it’s a great way to add some vegetables to your winter meals. Plus, it makes for a great appetizer for holiday gatherings.
You can adjust the sweetness, saltiness and sourness of the cauliflower to suit your preferences. The proportions in this recipe create a nicely balanced version that isn’t overly sweet, at least for my preference.
Also, this recipe excludes vegetable oil to preserve a more vibrant white color for the appetizer.
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Break the cauliflower into medium-sized florets. Remove the seeds from the sweet pepper and slice it into 5 mm strips. Peel the carrot and cut it into thin rounds or strips. Peel the garlic, slicing three cloves into thin pieces while keeping two cloves whole. |
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2
Done
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Bring water without salt to a boil, then toss in the cauliflower florets and blanch for about 1 or 2 minutes. It's important not to overcook the cauliflower, as you want it to stay nice and crispy! After blanching, transfer the cauliflower to a large bowl filled with cold water to halt the cooking process. Use a slotted spoon to take out the florets, let them drain, and then place them in a ceramic or glass container for marinating. In the same container, add chopped pepper, carrot and garlic. Give everything a good stir to ensure the vegetables are evenly mixed. |
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3
Done
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Measure out 1.5 liters of the liquid you used to blanch the cabbage and pour it into a small saucepan. Next, place the saucepan on the stove and add salt, sugar and all the spices, except for the vinegar. Stir until the salt and sugar are fully dissolved. Bring the mixture to a boil, then remove it from the heat. Finally, add the vinegar and pour the hot marinade over the vegetables, making sure the liquid completely covers the vegetables. Cover the vegetables with a lid and allow them to cool to room temperature. Once cooled, transfer them to the fridge and let them marinate for 24 hours. After that, your appetizer will be ready to enjoy. |
