Pickled Cauliflower (fast) - A Step By Step Recipe With A Photo

This recipe can be called universal, since it can be used to marinate not only cabbage, but also other vegetables. Be sure to check out How To Make Pickled Cauliflower Fast.

Cooking description:

The advantage of this recipe is that vegetables are pickled very quickly. In the morning, you can pour them with marinade, and in the evening serve as a crispy snack. In this way, you can cook not only cauliflower, but also carrots or bell peppers. You can store pickled vegetables in the refrigerator for up to two weeks, every day they will become more and more delicious.

Main Ingredient: Vegetables / Cabbage / Cauliflower

Dish: Blanks / Pickling / Snacks

Ingredients:

• Cauliflower - 1 Piece (head of cabbage)
• Carrots - 2 Pieces
• Red bell pepper - 2-3 Pieces
• Black peppercorns - 0.5 Teaspoons
• Coriander seeds - 0.5 Teaspoons
• Mustard seeds - 0.5 Teaspoons
• Cumin Seeds - 0.4 Teaspoons
• Red pepper flakes - 0.8 Teaspoons
• Vinegar - 1/2 Cup
• Garlic - 1 Clove
• Fresh ginger - 1 Piece (slice)
• Onion - 1 Piece
• White Sugar - 1/2 Cup
• Salt - 0.5 Teaspoons
• White sugar - 0.5 cups
• Ground turmeric - 0.4 teaspoons
• Water - 1.5 Liters

Servings: 5

How to cook "Pickled Cauliflower (Fast)"

1. Rinse cabbage and divide into inflorescences. Vegetables - carrots and bell peppers - cut into thin strips. Place vegetables in a jar (2 L) to the brim. 2. Prepare the brine: add all the spices (not ground) to a saucepan and put on medium heat. When the spices begin to crackle, cover them with water. 3. Add finely chopped onion, lightly crushed garlic, vinegar, sugar and remaining spices. Bring the brine to a boil. Pour brine over vegetables and let cool completely. 4. Cover the cooled vegetables with a lid and refrigerate overnight. Enjoy your meal!