Pickled cauliflower

Ingredients

• 2 medium cauliflowers (1.5 kg total)
• 3 medium carrots (300 g)
• 1 medium celery root with leaves (600 g)
• 3 horseradish roots (150 g)
• 200 g gogosari peppers or cucumbers
• 10 g dried dill
• 1 teaspoon coriander seeds
• 2 teaspoons mustard seeds
• 5 juniper berries
• 1 tablespoon dried thyme
• 5 bay leaves
• 5 tablespoons pickling salt
• 5 tablespoons sugar
• 4000 ml water
• 1500 ml water
• 800 ml 9% vinegar
• 15 ml 9% vinegar

Preparation

1. Remove the leaves and cores from the cauliflower, then break it into florets. Soak them for 15 minutes in 1500 ml cold water with 15 ml vinegar, then drain. 2. Peel the carrots, celery and horseradish. Cut the carrots and celery into decorative slices, and slice the horseradish. Arrange the cauliflower and vegetables in jars, layering them with the celery leaves and gogosari peppers or cucumbers; finish with the horseradish slices. 3. Bring 4000 ml water to a boil with 800 ml vinegar, the salt, sugar, dill, coriander, mustard seeds, juniper berries, thyme and bay leaves. Bring the liquid to a boil in about 10 minutes; the spices will spread throughout it. 4. Pour the hot liquid over the vegetables in the jars, until they are covered. 5. Seal the jars immediately with sterilized lids. Wrap them in kitchen towels and leave them to cool slowly for 8 hours.