Pickled cauliflower with carrots and garlic
An excellent cold appetizer that complements any meal perfectly - marinated cauliflower with carrots and garlic. The recipe is very simple, and the cauliflower florets turn out slightly crunchy, perfectly fragrant, and very tasty. It is a wonderful way to preserve cauliflower for the winter!
Ingredients
- Colored cauliflower — 600 g
- Carrots — 50 g
- Garlic — 2 cloves
- Vinegar 9% — 40 ml
- Sugar — 50 g
- Salt — 35 g
- Whole cloves — 10 pieces
- Mustard seeds — 1 tsp
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Cooking Instructions!
Prepare products according to the list.
I got two jars of 500 ml each from the specified amount.
Rinse the cauliflower, dry and remove the leaves. Disassemble the cauliflower head into small florets. If the florets are too large, they can be chopped with a knife.
Bring about 1.5-2 liters of water to a boil by any convenient method.
Transfer the cauliflower to a deep bowl, pour boiling water over it and leave for about 1 minute. Then drain the cauliflower on a colander.
Peel and slice the carrots into circles. To make the prep even more beautiful, I cut some of the carrots into star shapes. It's easy to do - just cut five strips along the length of the carrot at the same distance from each other, and then slice the carrot crosswise.
Sterilize the jars and lids. Thoroughly wash the jars and lids with hot water and a little soda, then rinse with clean water.
Fill a saucepan with water about a quarter full and add the lids. Place a special form or rack for sterilization on the saucepan (or an ordinary oven rack). Place the jars upside down on top. Turn on the heat under the pan and bring to a boil. Sterilize the jars and lids for about 10 minutes, until large drops of water appear inside the jars.
Then carefully remove the jars, lay them out on a clean towel and let them dry a little. Do the same with the lids.
Put the sliced carrots on the bottom of the jars. Peel the garlic, cut into medium pieces and put into the jars (one clove per jar).
Fill the jars with blanched cauliflower, also add carrot stars to each jar.
Add peppercorns and mustard seeds to each jar.
Bring about 1 liter of water to a boil by any convenient method.
Carefully pour boiling water over the jars. Cover the jars with lids and let the cabbage and carrots steam for 10 minutes.
Then carefully pour the water from the jars into a saucepan.
Add salt and sugar to the water, place over medium heat and bring to a boil. Cook for 2-3 minutes. Pour in the vinegar, stir, bring to a boil again and immediately remove from the heat.
Divide the hot marinade among the jars.
Immediately roll up the jars with the lids. Carefully turn the jars upside down and check if the lids are leaking. Wrap them in a warm blanket or throw and leave to cool completely.
Marinated cauliflower is ready. You can store it in a dark and cool place - a cellar or pantry is perfect.
Bon appétit!
