A tasty and juicy snack like pickled cauliflower can be created in as little as 24 hours. The vegetable is easy to buy during the ripening season in the market or in the supermarket, but you must make sure that the head of the cabbage is not covered with a black coating, which means its unsuitability.
There is no need to boil vegetable inflorescences in advance, as they can lose their density and the snack will not be crispy. Vegetable oil is not added to the marinade - it is sprinkled with already pickled cauliflower when serving. You can use olive, sunflower, corn, but no smell.
Ingredients:
Cauliflower - 400 g (1 head)
Citric acid - 2 pinches
Water - 600 ml
Vinegar 9% - 50 ml
Salt - 1 tsp
Ground black pepper - 3 pinches
Black peppercorns - 10 pcs.
Bay leaf - 4 pcs.
Vegetable oil - 30 ml
Preparation:
1. The first step is to create a marinade. Pour salt, black pepper (both peas and ground), bay leaves into a container. If desired, you can add other spices / spices: oregano, dry Provencal or Italian herbs, a few buds of dried cloves or cloves of garlic.
2. Pour warm water into the container and place on the stove, turning on maximum heating. Bring the contents of the saucepan to a boil and reduce the heat to minimum. Add citric acid - it is imperative to add it, since it prevents the color of the vegetable from changing, that is, the inflorescences of cabbage in the marinade will not change their white color to gray. Pour in 9% vinegar - only with minimal heating, otherwise the acid will instantly foam and the whole marinade will pour over the edge of the container!
3. Disassemble the purchased or plucked cauliflower into inflorescences, cutting them with a knife with a fork. It is advisable to cut off medium-sized inflorescences without crushing them. Put in a deep bowl or container, rinse in water.
4. Gently add cauliflower inflorescences to the hot marinade, simmer on minimal heat for about 2-3 minutes, until the water begins to boil. Turn off the stove and leave the contents of the container to cool - for this you can take it out into the cold. In the process of cooling, the vegetable slices will “draw in” the marinade, soaking in its taste and aromas.
5. Leave for a day. After the specified time, the workpiece will decrease in size and become juicy, crispy and tasty.
6. Place the pickled cauliflower on a dish or bowls, drizzle with vegetable oil and sprinkle with chopped green onions. Serve chilled.
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