Homemade preparation for the winter, recipe “Pickled cauliflower” - a good appetizer for meat and at the holiday table, quick, simple, step-by-step recipe

Cauliflower - 700-800 g,

Cloves - 5-8 pcs.,

Cinnamon - 1 broken piece or 1/2 teaspoon,

red pepper (bitter) – 1 small pod,

bay leaf - 1 pc.

To blanch cauliflower in 1 liter of water:

Salt - 10 g,

Citric acid - 1 g,

To prepare the marinade:

Water - 1 liter,

Salt - 50 g,

Acetic acid 80% concentration - 15-18 g

And now, how to cook pickled cauliflower. We will describe all the preparation step by step.

The cauliflower is cleared of leaves and cut into individual small florets, leaving 1-2 cm of stem with a rough stem.

Wash the prepared cabbage inflorescences in a bowl of cold water.

Take it out and let the water drain.

Now place the cauliflower in a pan with a boiling solution for 2-3 minutes to blanch the cauliflower.

Remove in a colander and cool under cold running tap water.

Let the water drain and transfer the inflorescences to pre-prepared jars.

Add the spices specified in the recipe.

Cover with sterilized metal lids.

Now we are waiting for the preparation of the marinade.

Let's start preparing the marinade for pickled cauliflower by heating water in an enamel pan.

When the water boils, add salt and sugar as indicated in the homemade recipe and bring to a boil again.

Add vinegar and bring to a boil again and let simmer for 1-2 minutes.

Fill the jars with cauliflower with the prepared boiling marinade.

Cover with lids and place in a pan for sterilization.

After sterilization, remove the jars and screw them on.

We turn our homemade preparation upside down and leave it like that until completely cooled.

Homemade prepared according to the “Pickled Cauliflower” recipe - ready! It seems like a lot has been written, but the preparation didn’t take much time: everything was quick and quite simple. Now, during the long winter days, you can enjoy not only the memories of a warm and generous summer.