Marinated Cauliflower Pickles are a crisp and flavorful preserve made by soaking fresh cauliflower florets in a tangy, well-seasoned marinade. This easy pickled cauliflower recipe delivers a perfect balance of acidity and crunch, making it an excellent side dish, appetizer, or addition to cold platters and sandwiches. Simple ingredients and bold flavors turn cauliflower into a versatile, refreshing pickle.
Marinated Cauliflower Pickles
Print RecipeIngredients
- 1 Kilogram (kg) cauliflower
- 10 Piece parsely
- 2 Tea spoon (tsp) black pepper seeds
- 3 Tea spoon (tsp) salt
- 5 Table spoon (tbsp) sugar
- 6 Table spoon (tbsp) vinegar
- 8 Decilitre (dl) cooking liquid
- 5 Piece buckled glass 0.5 liter
Instructions
This is a marinated recipe so you need to precook the cauliflower and hot liquid is used to preserves and intensificate the flavors. Clean the cauliflower and cut the roses as little as you can. Bring to boil enough water to cover the cauliflower and cook only 4-5 minutes like blanched. Meantime prepare the glasses wash with warm water to preheat and layer the hot cauliflower with parsely leaves. No need to cut the parsely becasue it serves only as a condiments. Add a peck of black pepper seed to each glasses. Than measure approx 8 decilitre of cooking juice add the salt, sugar and bring cook it until the sugar dissolved (approx. 5 minutes). At the end add the vinegar to cooking juice and as hot as possible gradually mete this liquid into glasses should cover the vegetable. Than close the glasses, wrap them with a coat and let it for a day to cool down. You can store in refrigerator for weeks, I dont use preservative and without unpick I stored for 3-4 weeks. Best to serve a!er staying at least a week than flavors come together.
