Pickled Cauliflower with Red Onion – A Detailed recipe cooking. 
The photoDishes: Charles Masters Time: 25 min. Difficulty: easy Quantity: 1 liter Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 a small head of cauliflower, sorted into inflorescences
- 1 small onion, chopped in rings 0.5 cm thick
- 1 clove garlic, thinly sliced
- 3/4 Art. red wine vinegar
- 3/4 Art. 5% table vinegar (preferably natural)
- 2 tbsp. l Sahara
- Coarse salt
- 1 tsp coriander seed
- 1 wide strip of lemon peel
Recipes with similar ingredients: cauliflower, red onion, garlic, wine vinegar, lemon zest, coriander
Recipe preparation:
- Bring a medium pot of water to a boil. Add color cabbage and cook until half cooked for about 2 minutes. Drain the water and rinse under cold water until the cabbage cools down. Color put the cabbage, onions and garlic in a liter jar.
- Cook the brine. In a small saucepan, mix and bring to boiling wine vinegar, table vinegar, 3/4 tbsp. water, sugar, 1.5 hours l salts, coriander seeds and lemon zest.
- Pour a jar of vegetables with hot brine and give completely cool off. Close the lid and put in the refrigerator for the night, you can keep in the refrigerator for up to 1 week.
