Pink Pickled Cauliflower with Beets

Beets add great color to white cauliflower, it’s easy, tasty and almost fast salad for grilled meat.

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1/2 medium head of cauliflower, cut into florets
1 medium beet root, peeled, sliced
3-4 garlic cloves, halved
2 cups water
1/4 cup white vinegar
2 tbsp. sugar
1 tbsp. salt
bay leaf
3-4 whole peppercorns

Put bay leaf, peppercorns and garlic in a jar, add sliced beets and cauliflower, layered or mixed together. Bring water to boil, add sugar and salt, let dissolve, add vinegar (taste for seasoning) and pour into jar over the vegetables. Let cool to room temperature, close with lid and put into fridge for 2-3 days, better for 4-5 days.

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