avg —
Pickled Cauliflower with Beetroot 'Pink Clouds'
Instructions
I break the cauliflower into separate medium florets, about 4–5 cm. I boil them in salted boiling water for exactly 3 minutes – no more! The florets should stay springy and crisp, not soft. I tip them into a colander and let them drain.
I peel the beetroot and grate it on a coarse grater – grated beetroot releases the most colour and gives the brightest pink.
I slice the carrot into thin rounds, 3–4 mm – they add pretty orange accents against the pink and white.
I lay the first layer of cauliflower florets on the bottom of a wide container.
I cover it with a handful of grated beetroot and carrot rounds – spreading the vegetables evenly over the whole layer.
I slice the garlic into thin slivers and add it on top of the layer. I alternate the layers until the container is full.
I make the marinade: I bring the water with the salt and sugar to the boil, add the spices (bay leaf, allspice, cloves) and the sunflower oil, and boil for 2–3 minutes. I take it off the heat and pour in the vinegar. I pour the hot marinade over the vegetables, cover with a plate and a light weight (a jar of water). I leave it at room temperature for one day, then move it to the fridge for 2 more days.
The pickled cauliflower with beetroot is ready after 3 days! The cauliflower will turn a lovely pink and take on a sweet-and-sour taste. I keep it in the fridge and garnish it with fresh herbs before serving.
Tips
- 1
Do not overcook the cauliflower – the florets should stay springy and crisp. Overcooked, they turn to mush during marinating.
- 2
Do not use too heavy a weight – so you do not crush the delicate florets or damage their structure. 1–1.5 kg is enough.
- 3
There is no need to season with oil when serving – there is already enough of it in the marinade. Marinated beetroot is made on a similar principle.
- 4
This appetiser is good with strong drinks and as a side dish to meat – bright in flavour and pretty to look at.
FAQ
Can the marinating be sped up? +
The minimum for it to be ready is one day at room temperature. Over 3 days the cauliflower marinates fully and turns a rich pink. After 5–7 days the flavour becomes even deeper and richer. If you are in a real hurry, cut the florets smaller (2–3 cm) and use a stronger marinade (increase the vinegar by 30%) – it will be ready in 12 hours. But the classic ‘Pink Clouds’ come out best in 3 days. Do not rush – the appetiser is worth it.
How long does the finished appetiser keep? +
In the fridge, covered, in a glass container – up to 2 weeks without loss of quality. With each day the flavour deepens and the colour brightens. After 2 weeks the cauliflower starts to lose its crispness – a sign it is time to eat it. You can make an ‘endless’ version – regularly topping up with fresh marinade in place of what is used, so the appetiser stays ‘alive’. Do not store it in metal dishes – the marinade will react and spoil the taste.
Can it be canned for the winter? +
Yes, sterilise the jars for 15 minutes in a pan of hot water and seal them with metal lids. Store in a cool, dark place (a cellar or pantry) for up to a year. Once opened – in the fridge for up to 2 weeks. Canned cauliflower keeps its crispness longer than under a plastic lid. For long storage, keep your tools and jars completely sterile – the slightest microflora can cause fermentation.
- Comment
or post as a guest
Be the first to comment.
