Quick pickled cauliflower
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Quick pickled cauliflower is an excellent appetizer that can be offered for breakfast or dinner, served with any feast, and also diversified the menu during Lent.
This cabbage should not be marinated for future use, as it can be stored in the refrigerator for 3-4 days. If you pickle cabbage in the morning, it will be ready for dinner, and vice versa, if you cook it in the evening, you will get a delicious snack for breakfast.
Well, let's get started! Cut the cauliflower into florets, place in boiling salted water and cook for 5 minutes. After this, place the cabbage on a sieve and pour cold water over it to stop the cooking process.
Ингредиенты
Cauliflower - 600 g
Carrots - 1 pc.
Water - 1 l
Sugar - 1 glass
Salt - 2 tbsp.
Sunflower oil - 50 g
Vinegar 9% - 150 ml
Garlic - 4 cloves
Ground paprika - 0.5 tsp.
Ground coriander - 0.5 tsp.
Bay leaf - 4 pcs.
Red and black pepper - a pinch
Рецепт
1. Well, let's get started! Cut the cauliflower into florets, place in boiling salted water and cook for 5 minutes. After this, place the cabbage on a sieve and pour cold water over it to stop the cooking process.
2. Boil a liter of water in a saucepan, add sugar, salt and sunflower oil. Boil for a couple of minutes until the sugar dissolves, then pour in the vinegar. Place the cauliflower in a bowl, add ground paprika, coriander, ground red and black pepper, and bay leaf. Pour the hot marinade over the cabbage and let cool.
3. Then grate the carrots and add them to the cooled cabbage. Also squeeze out the garlic using a garlic press. Cover the container with cabbage with a lid and put it in the refrigerator for 6-7 hours.
4. Before serving, use a sieve to drain all the marinade from the cabbage.
5. Place quick pickled cauliflower in a salad bowl, you can sprinkle with herbs - if desired. Store the remaining cabbage in a glass container with a lid for 3-4 days in the refrigerator. Bon appetit!