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Do you like cauliflower? It is very healthy, contains only few calories and can be prepared in many ways. Pickled sour cauliflower canned in jars will last you the whole year, you can use it with it to liven up both everyday and festive tables, and especially in winter it will replenish the vitamins you need. Try it this way. You will need:
- 4 kg of cauliflower
- 2 larger carrots
- Whole peppercorns
- Celery leaves
- Garlic
- Hot chili peppers
How to do it?
At the same time, prepare salt, sugar and vinegar for the marinade. First cut the cauliflower into florets. The pieces should be approximately the same size. Slice the carrots into rounds, the peppers into strips or smaller pieces. Then start filling the jars. Put a couple of garlic cloves and a hot pepper on the bottom. Add a few peppercorns.
Then add one whole sprig of celery leaves to the jar. Then you can start adding the cauliflower together with the carrots and peppers. The vegetables should be evenly distributed. When you have everything ready, make the brine. Pour water into a large pot, heat it and dissolve in it sugar, salt and vinegar to taste. If you like a more sour brine, feel free to add more vinegar.
Preserve the jars in the traditional way
Pour the finished brine into the jars. The prescribed amount should be enough for about eight large canning jars. Close the filled jars with a lid and process them in a canning pot as usual. Then make sure the lids on the jars hold well, and wrap them in a thicker blanket. Leave them like this for at least twenty-four hours, then store in a dark and cooler place.
Cauliflower is rich in vitamins C and K, folic acid and also potassium, calcium and magnesium. Unlike other cruciferous vegetables it does not cause digestive problems – thanks to its high content of malic and citric acids it is much more digestible. It reduces the risk of certain types of cancer and is very effective against bacteria. Its versatility in the kitchen is simply legendary. It can be fried, boiled, stewed, gratinated and preserved.
