Instant Pickled Cauliflower with Carrots is a savory snack recipe on your table. She is especially loved in the summer. A step-by-step recipe with a photo will allow you to prepare this dish quickly and without hassle. Step-by-step recipe with a photo. Video recipe.
For lovers of pickled vegetables, a photo recipe for making Korean-style pickled cauliflower with carrots is useful. It cooks very quickly, but it turns out very tasty. Literally in a few hours, you can already taste the appetizer.
On a festive table and at a family dinner - pickled vegetables are always in place. Cabbage in this performance will reveal many new tastes and aromas. This cabbage will be a wonderful appetizer or a bright side dish. Marinades, in different versions, are a lifesaver at a solemn and everyday feast.
The taste of cauliflower is much softer and thinner than that of white cabbage. At the same time, it remains crispy and firm, and also retains its sour-sweet taste. Importantly, all types of cauliflower perfectly retain all the beneficial properties in any cooking method, so you will not lose any vitamins.
See also how to make crispy cauliflower.
- Caloric content per 100 g - 126 kcal.
- Servings Per Container - 3-4
- Cooking time - 30 minutes of active work, plus 3 hours for pickling
Ingredients:
- Cauliflower - 0.5 heads of cabbage
- Allspice peas - 3 pcs.
- Vegetable oil - 4 tablespoons
- Ground coriander - 0.5 tsp
- Sugar - 0.5 tsp
- Carrots - 1 pc.
- Salt - 2/3 tsp
- Table vinegar - 1, 5 tablespoons
- Bay leaf - 2 pcs.
Step by step preparation of pickled cauliflower with instant carrots, recipe with photo:
1. For a delicious pickled cauliflower, use fresh heads without blackheads.
Wash cauliflower and divide into small inflorescences. Make the size of the buds as you like.
2. Peel the carrots, wash, dry with a paper towel and grate on a coarse grater.
3. Dip the cabbage inflorescences into a saucepan, pour boiling water over, add 1 tsp. salt and soak in water for 10 minutes. This action is necessary so that the head of cabbage is cleared of unnecessary additives. Then drain the water, cover the vegetables with clean water and boil for 5 minutes.
Note: there is another option for cleaning the head of cabbage from various bugs and other dirt that is in the inflorescences. To do this, before you start preparing the snack, put a whole head of cabbage in a saucepan, add a large spoonful of salt and cover with water. Leave it on for 30-40 minutes. Then rinse the head of cabbage under running water, and then disassemble it into inflorescences.
4. Put the boiled cabbage inflorescences on a sieve so that all the water is glass.
5. Fold the boiled cabbage and grated carrots into a deep bowl.
6. Add table vinegar to vegetables.
7. Then pour in the vegetable oil.
8. Pour sugar into a bowl.
9. Then season with salt.
10. Season food with ground black pepper and coriander, add bay leaves and allspice peas.
11. Stir the food to distribute the spices evenly. Close the container with a lid and send to the refrigerator. After 3 hours, the pickled cauliflower with instant carrots is ready.
See also the video recipe on how to cook pickled cauliflower.
