Easy Pickled Cauliflower

Name: Easy Pickled Cauliflower
Cuisine: American
Ingredients: 1/2 head Cauliflower; 150 ml ◎Vinegar; 300 ml ◎Water; 20 grams ◎Sugar; 10 grams ◎Salt; 3 grains ◎Coarsely ground pepper (black or white); 1 ◎Bay leaf; 1 ◎Red chilli (sliced); 1 ◎Thyme, dill, oregano (dried)

cookpad.japan @cookpad_jp

This is based on a recipe for "sotto acetto" (pickles), which my friend who worked at an Italian bar taught me. I arranged the recipe so it was easier to make.

Once it's cooled in Step 3, you can store it in the fridge. It will keep for 1-2 months. If you are using vegetables with a lot of moisture, such as cucumber, paprika or celery, let the pickling juice cool down in Step 2 before adding.
This time I used green cauliflower. Recipe by pali

This is based on a recipe for "sotto acetto" (pickles), which my friend who worked at an Italian bar taught me. I arranged the recipe so it was easier to make.

cookpad.japan @cookpad_jp

This is based on a recipe for "sotto acetto" (pickles), which my friend who worked at an Italian bar taught me. I arranged the recipe so it was easier to make.

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Ingredients

1/2 headCauliflower
150 ml◎Vinegar
300 ml◎Water
20 grams◎Sugar
10 grams◎Salt
3grains ◎Coarsely ground pepper (black or white)
1◎Bay leaf
1◎Red chilli (sliced)
1◎Thyme, dill, oregano (dried)

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Steps

1

Wash the cauliflower clean, and break into small florets.
2

Put all the ingredients marked ◎ into a saucepan and turn on the heat. When the sugar has fully dissolved, remove from the heat and add the cauliflower.
3

Put it in a clean jar or Ziploc bag and store. You can enjoy from the next day, but it's tastier if you leave it for 2-3 days.
4

You can also make this with tiny onions, young corn or turnip etc! These vegetables will need boiling quickly before pickling.