Pickled Cauliflower Recipe
Ingredients
1 medium cauliflower
1 large beetroot (for colour)
5 cups Pickling Solution
Directions
Break or cut the cauliflower into flowerettes and wash.
Place in a pot of water, bring to the boil and simmer for 3 minutes.
Drain well and place in sterilised pickling jars.
Wash and peel the beetroot, cut into quarters and add to the cauliflower.
Cover with pickling solution, seal with an airtight lid and set aside for at least 3 days before eating.
Place in a pot of water, bring to the boil and simmer for 3 minutes.
Drain well and place in sterilised pickling jars.
Wash and peel the beetroot, cut into quarters and add to the cauliflower.
Cover with pickling solution, seal with an airtight lid and set aside for at least 3 days before eating.
Comments
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Bannockburn says :
When I was a kid in Scotland, one of my favorites at the dinner table was pickled cauliflower which I called wee trees due to the shape.
If my memory serves me correctly the pickled cauliflower color was lighter than malt vinegar, which I believed up to this time was the only other ingredient, now I see that a pickling solution is used.
The question now is........ For the totally uninformed in the culinary arts, can anyone tell me what is used for the most basic pickling solution? I don't remember seeds of any description and certainly no beetroot for colour.
Posted on: 16 February 2010 - 6:28pm
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