Pickled cauliflower

Pickled Cauliflower – A Traditional Recipe Full of Freshness and Flavor

Preparation time: 30 minutes
Marinating time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 5 jars (3L and 2 jars of 1.5L)

Welcome to the world of pickled delights, where vegetables reveal their most savory nuances! Today we will focus on pickled cauliflower, a simple and quick recipe that will bring a splash of freshness to any meal. Pickled cauliflower is not only a perfect accompaniment to various dishes but also an excellent way to preserve vegetables for winter. Let’s embark on this delicious journey together!

Ingredients:

- 4 kg fresh cauliflower
- 2 roots of horseradish
- 2-3 carrots
- 2 l water
- 1 l vinegar (preferably wine vinegar)
- 1 cup (250 ml) of sugar
- 3 heaping tablespoons of pickling salt
- 1 tablespoon of peppercorns
- 6-7 bay leaves

Preparation:

1. Disassembling and washing the cauliflower: Start by breaking the cauliflower into small florets. Make sure the florets are of uniform size for even pickling. Wash them well under cold running water. Then, let them soak in cold water for about 1 hour. This step will not only clean the cauliflower but also help maintain its crunchy texture.

2. Preparing the carrot and horseradish: Meanwhile, peel the carrot and horseradish. Slice the carrot into thin rounds and cut the horseradish into strips or sticks. The horseradish will add a spicy and aromatic flavor to your pickles.

3. Jarring: After the cauliflower has soaked, drain it well in a colander. Now it’s time to fill the jars! Place the cauliflower florets in jars, alternating with the carrot rounds and horseradish sticks. I prefer to use one 3-liter jar and two 1.5-liter jars, but you can use any type of container you have available.

4. Preparing the brine: In a large pot, add 2 liters of water and 1 liter of vinegar. Place it over heat and wait for it to reach boiling point. Once the water boils, add the salt, sugar, peppercorns, and bay leaves. Stir well to dissolve the salt and sugar.

5. Filling the jars: Once the brine is prepared, use a ladle to pour the hot liquid over the cauliflower in the jars. Make sure all ingredients are completely covered by the brine and add a few bay leaves and peppercorns to each jar.

6. Cooling down: Close the jars with lids and let them cool to room temperature. Once cooled, store the jars in your pantry or cellar. The pickles will be ready to eat after about a month, but I assure you, you won’t be able to resist the temptation to taste them sooner!

Useful tips:

- Choosing the cauliflower: Opt for fresh cauliflower with compact florets and no spots. Seasonal cauliflower will have the best flavor.

- Variations: You can experiment by adding other vegetables to the jars, such as bell peppers or onions, to diversify the flavor of your pickles.

- Serving: Pickled cauliflower is wonderful as an appetizer, but you can also use it as a side dish for meat dishes or in salads. A delicious combination is with grilled fish and a green salad.

Nutritional benefits:

Cauliflower is a vegetable rich in vitamins C and K, fiber, and antioxidants, contributing to a healthy diet. Eating pickles can support digestion due to the probiotics formed during fermentation.

Frequently asked questions:

1. Can I use a different vinegar? Yes, you can use apple cider vinegar or balsamic vinegar, but the taste will be different. Wine vinegar offers a more balanced flavor.

2. How long does pickled cauliflower last? If stored properly, pickled cauliflower can last up to a year.

3. Can I add extra spices? Sure! You can add dried dill, garlic, or even hot peppers for a spicy flavor.

So, dare to try this pickled cauliflower recipe! It is easy to make, and the result will be a delight that will please all your loved ones. Let’s start this culinary adventure and enjoy every bite!