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[Farmhouse Recipe] Cauliflower Pickles

[Farmhouse Recipe] Cauliflower Pickles

Crunchy cauliflower pickles. I've tried to make the best pickling mixture again and again and finally made it. Enjoy with meat dishes.

Ingredients

Cauliflower
200 g
[A]
White flour
1 tablespoon
Vinegar
1 teaspoon
Salt
a pinch
[Pickling mixture]
Water
200 ml
Vinegar
200 ml
Sugar
3 tablespoons
Salt
1 tablespoon
[B]
Sliced garlic
1 clove
Coarsely ground black pepper
a small amount
Bay leaves
2
Chopped red hot pepper (remove seeds)
1

Steps

1. Put more than 1 liter of water and the ingredients [A] and bring to a boil. Cut the cauliflower apart into small clusters and boil for 1 minute. Strain and leave to cool naturally.
2. Heat the pickling mixture in a pan and turn the heat off soon after bringing to a boil. Add the ingredients [B] and cool down.
3. Pack the cauliflower of Step1 and the liquid of Step 2 in a jar sterilized in boiling water. Store in the fridge for 2 days and it's ready. It keeps for a week.
4. Freshen your palate when eating meat dishes.

Story Behind this Recipe

Making the pickling mixture was difficult, but over a series of trial and error, I finally reached a taste I'm satisfied with.