Beet Cauliflower Pickle
How to make Beet Cauliflower Pickle?
Ingredients
- 1 large cauliflower
- 3 small beets
- 1 teaspoon of sugar
- 9 cloves of garlic
- 3/4 cup grape vinegar
- 2 tablespoons of sea salt
- 1 tablespoon lemon salt
- 2 glasses of water
Instructions
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1
When the rains begin, the soil becomes cheerful and begins to give its most beautiful gifts one by one in this season. Oranges and tangerines ripen slowly. Spinach and lettuce grow slowly. Cauliflower, broccoli and many other vitamin-rich plants begin to play the leading role in our recipes in this season. That's why autumn is a very different place.
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2
This time, we will introduce you to the combination of two beautiful vegetables that the season presents to our tables in gift packages. Cauliflower and beetroot come together and appeal first to the eye and then to the palate. It becomes so beautiful that you can enjoy it in every season. Open your jar lids to prepare a wonderful pickle recipe. Fit the seasons, abundance and taste into it, and wait patiently. Oh, pay attention to the tricks!
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3
Separate the cauliflower into florets and wash them thoroughly.
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4
Then put it on a wire strainer and remove excess water.
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5
Peel the beets. Chop it to obtain medium-thick slices.
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6
Peel the garlic and chop it into rounds.
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7
Place the beets into the jar first. Then add some of the garlic.
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8
Add the cauliflowers as well. Add the remaining garlic on top.
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9
After adding sea salt and lemon salt, add vinegar and water to complete.
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10
Close it tightly and store it in a dry place away from sunlight.
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