Pickling cauliflower - a simple recipe

Pickling cauliflower sour - recipe and instructions

Recipe for acid pickling cauliflower

You need:

1 kg of cauliflower
250 ml of water
500 ml white wine vinegar
250 g sugar *
2-3 cloves of garlic
1 tbsp salt
½ teaspoon black peppercorns
½ teaspoon turmeric
½ teaspoon chilli flakes
1 teaspoon mustard seeds
½ tsp celery seeds
several mason jars **

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* Use birch sugar instead of normal granulated sugar - for a similarly strong sweetening effect and health benefits.

** The preserving jars must be sterile. To do this, first wash them thoroughly with water and washing-up liquid. Then boil the glasses in a large saucepan filled with plenty of water for about five minutes. Finally, let them dry on kitchen towels.

How to pickle cauliflower sour

Cut the cauliflower into florets with a sharp kitchen knife. Make sure to remove any brown or otherwise damaged areas.
Wash the florets in a colander under running water (cool).
Swirl the strainer vigorously to remove excess water.
Allow the florets to drain a little before processing them further.
Toast the mustard seeds and celery seeds in a medium pan until lightly brown.
Peel the garlic cloves with a peeling tool or sharp knife.
Cut the garlic cloves into small pieces with a sharp kitchen knife.
Add the white wine vinegar and all the spices (sugar, garlic, salt, peppercorns, turmeric and chilli flakes) and the water (in the pan).
Heat the brew until it boils.
Reduce the heat to medium (simmering).
Fill the cauliflower florets tightly into the sterilized mason jars.
Pour the hot brew over the florets. These must be completely covered with the liquid. However, make sure there is about an inch of clearance to the edge (so that the glass does not shatter when the brew expands and contracts).
Seal the mason jars tightly.
Let the jars cool down on a safe surface.
Then put the mason jars in the refrigerator. There the full aroma unfolds within two to three days. Even after that, you should store the pickled cabbage in the refrigerator.