Curry marinated cauliflower

Curry marinated cauliflower – a detailed recipe at готовления. Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 cauliflower divided into inflorescences
• 1 tbsp. rice wine vinegar
• 1/2 tbsp. cider vinegar
• 1 tbsp. water
• 3 tbsp. l Sahara
• 1 tsp canning salts
• 1 tbsp. l canola oil
• 1 tsp cumin seeds
• 1 tsp coriander seed
• 2 tsp curry powder
• 1 tsp chopped fresh ginger
• 1 crushed whole clove of garlic

Recipes with similar ingredients: cauliflower, rice vinegar, apple cider vinegar, ginger root, garlic, cumin, coriander, curry

Recipe preparation:

1. In a heavy skillet over medium heat, heat canola oil. Mash cumin seeds with coriander seeds and place in to the pan. Add curry powder, ginger and garlic. Sauté these spices, mixing until the oil is colored and aroma appears spices. Put the cauliflower inflorescences and mix.
2. In a plastic container with a lid, mix water, rice wine vinegar, apple cider vinegar, sugar and salt. Shake to mix. When the cauliflower is a little softer, put it in a glass jar. Pour the cauliflower with marinade by filling jar to the brim. Let cool, cool and store pickled cabbage for 1 week so that it is well insisted. Oh can sterilization: canned foods in good Sterilized dishes are stored for years. Sterilization of cans – The first step in canning.

3. Sterilization Tips

   Banks should be glass, without chips and cracks. Banks for canning is closed with glass, plastic or metal covers with rubber gasket. The best thing suitable for preserving the lid of two elements, as приrolling with their help a vacuum layer is formed. sterilize jars before putting jam, marinades in them, or pickles, wash cans and lids with hot soapy water. Good rinse and place the cans with the lids up with the open side, not touching it on a tray. Boil cans and lids in large pan, fill with water, 15 min. To get hot sterilized jars of boiling water, use tongs. Forceps should also be sterilized. To do this, lower the ends into boiling water on few minutes. As a rule, hot products are put in hot banks, and cold – in cold. Everything used to cooking jams, jellies or canned food should be clean. Here Towels come in, and especially your hands.