Pickled Cauliflower with Beets

by Editorial Staff

Pickled cauliflower will become not only a delicious snack for the holiday but also a decoration for your table. Today we will marinate cabbage with the addition of beets, which will add rich color to the finished dish.

Summary

Prep Time	15 mins
Course	Side Dish
Cuisine	Eastern European

Ingredients

Instructions

Prepare all the required ingredients for the beetroot pickled cauliflower.
Divide the cauliflower into small florets.
Peel the beets and cut them into thin slices.
Send bay leaves, dill, and garlic cloves to the bottom of a clean steamed jar.
Fill the jar with cabbage mixed with beets.
Pour boiling water over the cabbage and leave for 15 minutes. Place the blade of a metal knife under the jar so that the jar does not burst from the boiling water.
Drain the water into a saucepan and boil the marinade with salt and sugar.
When the marinade boils, pour in the vinegar. Remove the pan from the heat.
Pour the cauliflower with beet marinade and seal the jars with lids. The output is 1 can of pickled cauliflower with a volume of 700 g.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.