Marinated cauliflower pickles

Marinated cauliflower pickles
  • 1 Kilogram (kg) cauliflower
  • 10 Piece parsely
  • 2 Tea spoon (tsp) black pepper seeds
  • 3 Tea spoon (tsp) salt
  • 5 Table spoon (tbsp) sugar
  • 6 Table spoon (tbsp) vinegar
  • 8 Decilitre (dl) cooking liquid
  • 5 Piece buckled glass 0.5 liter

season: Summer

occasion: 4Holidays, 4Gift

origin: Innovation



This is a marinated recipe so you need to precook the cauliflower and hot liquid is used to preserves and intensificate the flavors. Clean the cauliflower and cut the roses as little as you can. Bring to boil enough water to cover the cauliflower and cook only 4-5 minutes like blanched. Meantime prepare the glasses wash with warm water to preheat and layer the hot cauliflower with parsely leaves. No need to cut the parsely becasue it serves only as a condiments. Add a peck of black pepper seed to each glasses. Than measure approx 8 decilitre of cooking juice add the salt, sugar and bring cook it until the sugar dissolved (approx. 5 minutes). At the end add the vinegar to cooking juice and as hot as possible gradually mete this liquid into glasses should cover the vegetable. Than close the glasses, wrap them with a coat and let it for a day to cool down. You can store in refrigerator for weeks, I dont use preservative and without unpick I stored for 3-4 weeks. Best to serve after staying at least a week than flavors come together.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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