Recipe for lightly salted cauliflower - cooking at home

In order for the cabbage to be crispy, it must be blanched before salting.
For 1 kg of cauliflower:

• 2 onions;
• 1 small carrot;
• bay leaf, peppercorns, dill stems.

Disassemble the cabbage into inflorescences, wash the carrots, peel and cut into slices. Don’t make it too small; it’s enough if the thickness of the circle is 0.5 cm.

Boil water and salt it. Pour cauliflower and carrots into boiling water for 5 minutes.

After this time, drain the boiling water and immediately cool the vegetables in ice water.

Cut the onion into large rings and place it in a jar. Place cauliflower on top, mixed with carrots.

Prepare the brine:

Boil water and for every liter of water, add 3 tablespoons of salt.

Add dill and bay leaf to the boiling brine and remove the pan from the stove. Let it cool and brew well.

Pour the cold brine over the cauliflower until the brine completely covers the vegetables. If there is not enough brine, the cabbage will quickly become moldy and the pickle will be spoiled.

Cover the jars with plastic lids and place them in a cool place.Lightly salted cauliflower can be stored for up to 6 months, but you can try it after a week.

If you like experiments, you can add beets instead of carrots. In this case, your cabbage will turn pink, and then it will not be easy healthy snack, but also a decoration for the holiday table. Turmeric turns cabbage yellow, and you can make an unusually colorful salad from such ordinary cabbage.

Watch the video on how to prepare lightly salted cauliflower for the winter: