Middle Eastern Pickled Cauliflower Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 20 Minutes
- Total Time
- 7 Days
- Yield
- No limit
Tools You Will Need:
1 Mason jar
1 large pot (to sterilize the jar)
1 pot or vegetable steamer
1 medium bowl
1 mixing spoon
1 Measuring cup
1 large pot (to sterilize the jar)
1 pot or vegetable steamer
1 medium bowl
1 mixing spoon
1 Measuring cup
Ingredients:
1 large cauliflower head or two small ones
2 cups water
1 cup white vinegar
2 tsp sea salt
1 stalk beetroot (optional)
2 cups water
1 cup white vinegar
2 tsp sea salt
1 stalk beetroot (optional)
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1. Prepare the Mason jar:
Clean Mason jar with warm soapy water. Rinse
thoroughly. In a large pot, bring water to a boil. Immerse the jar
(without the lid).
Make sure the jar is completely covered. Continue heating for 15-20
minutes. Keep jar in water until cauliflower mixture is ready.
2. Prepare the cauliflower:
Clean the cauliflower thoroughly. Cut into
bite size pieces. Steam for 2-5 minutes until partially tender. Drain.
3. Making the marinate:
In a medium bowl mix the water, vinegar and
salt.
4. Finishing up:
Place cauliflower and marinate in the Mason jar, add
beetroot stalk if desired. Tightly cap the jar mix its content by
inversion several times.
Store jar in the fridge, with periodical mixing. Allow flavors to develop
for a week before consuming
Clean Mason jar with warm soapy water. Rinse
thoroughly. In a large pot, bring water to a boil. Immerse the jar
(without the lid).
Make sure the jar is completely covered. Continue heating for 15-20
minutes. Keep jar in water until cauliflower mixture is ready.
2. Prepare the cauliflower:
Clean the cauliflower thoroughly. Cut into
bite size pieces. Steam for 2-5 minutes until partially tender. Drain.
3. Making the marinate:
In a medium bowl mix the water, vinegar and
salt.
4. Finishing up:
Place cauliflower and marinate in the Mason jar, add
beetroot stalk if desired. Tightly cap the jar mix its content by
inversion several times.
Store jar in the fridge, with periodical mixing. Allow flavors to develop
for a week before consuming
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