Cauliflower Pickles

Hello Dear Friends,

It's been a long time since I shared a pickle recipe with you. One of my most tried and loved recipes recently. from sauerkraut Then I wouldn't be able to share the cauliflower pickle, which suits the winter months. This pickle ripens quickly, as in my other recipe.

When we served 3 kilos for an event in the past months, we won the admiration of everyone. It is very advantageous that it ripens quickly and maintains its crispness. I add carrots, etc., which will change the color of the cauliflower. I do not add ingredients. The garlic, coriander and dill are enough to intensify the flavor.

For any questions you may have about pickle making:Tips for Making PicklesYou can read my post. Again Pickle Juice Measures You can also take a look at my article.

Love…

Ingredients for the Cauliflower Pickle Recipe

• 1,5 liter of boiled hot water (drinking water)
• 1 finger missing apple cider vinegar from 1 glass
• 3 tablespoons of pickling salt (coarse salt)
• 1 teaspoon of lemon salt
• 1 tablespoons of granulated sugar
• 1,5 kilos of cauliflower
• 5-6 large cloves of garlic
• 2 tablespoons of coriander
• half a bunch of dill
• 3 liter glass jar

How to Make Cauliflower Pickles Recipe?

1. For pickle juice, mix boiling water, salt, lemon salt, granulated sugar and vinegar in a bowl until the ingredients dissolve and leave to cool.
2. Cut the cauliflower into pieces. Cut large pieces into 2 parts with a knife and wash in plenty of water.
3. Fill the cauliflower pieces in the jar you have washed and dried.
4. Add in the peeled garlic.
5. Add the coriander seeds.
6. Fill the cooled water into the jar. Put half a bunch of dill that you washed on it and press it.
7. Close the jar tightly.
8. Your pickles are ready to serve in 7 to 10 days at room temperature.