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Marinated cauliflower with vegetables for winter

Pickled Cauliflower with Vegetables for Winter

A great pickling recipe for cauliflower. Cauliflower packs more nutrients than regular cabbage, so I keep it in my diet and have gotten my whole family to enjoy it. You can toss these pickles into any vegetable salad — something I'm planning to experiment with this winter. Take my advice and you won't be sorry! Dig in! To my mind, cauliflower is the prettiest vegetable there is. Its frilly florets dress up any plate, so it's a joy to pickle and serve alongside any side dish — or simply eat on its own.

Shura

Recipe author

Marinated cauliflower with vegetables for winter

Composition / ingredients

Servings:

Cauliflower

Beets

Carrots

Bell pepper

Salt

100

Sugar

100

White vinegar

100

Peppercorns

Garlic

Hot chili pepper

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 0 % 0 g

Carbohydrates 75 % 6 g

30 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Break the cauliflower into florets and rinse them well.
Step 2:

Peel the beets, carrots, and bell pepper and grate them (I use a Korean-style julienne grater).
Step 3:

Peel, rinse, and roughly chop the garlic.
Step 4:

Soak the cauliflower florets in cold, salted water for 5 minutes.
Step 5:

Then boil them in salted water for 10 minutes.
Step 6:

Make the brine: to 1.5 liters (about 6 cups) of boiled water add 100 g salt and 100 g sugar, then boil the carrots, beets, and pepper in it for 2 minutes.
Step 7:

Just before the end of cooking, stir 100 g of 9% vinegar into the brine.
Step 8:

Prepare sterilized jars and drop 4 peppercorns and a small chili pepper into each. Layer in the cauliflower and vegetables, then pour the marinade over the top.
Step 9:

Sterilize the filled jars for 15–20 minutes depending on size, then seal them. Leave them to cool overnight, wrapped in a towel or blanket, then move them to a cool spot for storage.

Break the cauliflower into florets and rinse. Peel and grate the beets, carrots, and bell pepper (I use a Korean-style grater). Peel, wash, and roughly chop the garlic. Soak the cauliflower florets in cold salted water for 5 minutes, then boil for 10 minutes in salted water. Make the brine: to 1.5 liters of boiled water add 100 g salt and 100 g sugar, then boil the vegetables (carrots, beets, and pepper) in it for 2 minutes. Just before the end, add 100 g of 9% vinegar. Prepare sterilized jars and add 4 peppercorns and a small chili to each. Then layer in the cauliflower and vegetables and pour over the marinade. Sterilize the jars for 15–20 minutes depending on size (however you usually do it). Remove the jars when done and seal with lids. Leave them to cool overnight wrapped in a blanket, then store in a cool place.