Pickled cauliflower

Name: Pickled cauliflower
Ingredients: 2 medium cauliflower heads; 2000 ml water; 2 tbsp coarse non-iodized salt; 200 ml vinegar; 1 tbsp whole black peppercorns; 1 tbsp mustard seeds; 3 bay leaves; 1 medium carrot (100 g); 3 pieces of horseradish; 2 stalks dried dill

Pickles - Pickled cauliflower by Teona B. - Recipia

Pickled cauliflower sits in a cool place for about three weeks before serving. The florets stay firm in the vinegar brine with spices, alongside carrot, horseradish and dried dill, and take on a tangy flavor. I serve it with roast meat and pick out the small florets for my plate. Prep: 35 minutes. Cook: 5 minutes. Rest: 3 weeks and 1 hour. Total time: 3 weeks, 1 hour and 40 minutes. Servings: 8. About 40 kcal and 3 g protein per serving.

Ingredients

2 medium cauliflower heads
2000 ml water
2 tbsp coarse non-iodized salt
200 ml vinegar
1 tbsp whole black peppercorns
1 tbsp mustard seeds
3 bay leaves
1 medium carrot (100 g)
3 pieces of horseradish
2 stalks dried dill

Preparation

1. Wash the cauliflower, break it into florets and leave it to drain in a large, nonmetallic colander. Preparing the vegetables takes about 20 minutes. 2. Put 2000 ml water, the salt, vinegar, peppercorns, mustard seeds and bay leaves in a pot. Once the brine comes to a boil, cook it for 5 minutes, until the salt has dissolved. 3. Let the brine cool completely, about 1 hour. Meanwhile, peel and wash the carrot, then cut it into rounds. Peel and wash the horseradish, then cut it into sticks. 4. Arrange the florets in thoroughly washed jars, layering them with the carrot rounds, horseradish sticks and dried dill stalks. Allow about 15 minutes to fill the jars. 5. Pour the cold brine over the cauliflower, screw on the lids and store the jars in a cool, dark place. Leave them to pickle for about 3 weeks before serving.

Notes

Serve with roast meat or a meat stew. Choose firm heads with tightly packed florets and no brown spots; smaller ones fit more easily into the gaps in the jar. I don’t rush the cooling. I pour in the brine only when it’s no longer even slightly warm, because the florets can soften. Sometimes there are brown spots between the florets; cut away the spotted part before pickling. Keep the jars in a cool, dark place, and once opened, store them in the fridge with the vegetables submerged in the brine. For a stronger horseradish flavor, use 4 stalks instead of 3.