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.
Ingredients
- Cauliflower – 0.5 kg
- Beets – 0.5 pcs.
- Dill seeds (or greens) – 1 pinch
- Garlic – 1 clove
- Water – 0.5 l
- Sugar – 0.5 tbsp
- Salt – 0.5 tbsp
- Bay leaf – 1 pc.
- Vinegar 9% – 1.5 teaspoon
Directions
- 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!
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