Pickled Cauliflower

Ingredients

• 2 small cauliflowers (about 1 kg)
• 6 Garlic cloves
• 500 ml white wine vinegar
• 75 g sugar
• 3 bay leaves
• 1 white onion

Instructions

1. 1.

   Wash, clean, remove the stem and cut cauliflower into florets. Peel garlic and halve lengthwise. Peel onion and cut into wedges. Boil white wine vinegar with 500 ml water once with sugar.

2. 2.

   Add cauliflower, onions and garlic to the pot and simmer gently over low heat for 10 minutes. Rinse jars as hot as possible and rinse them again while still hot. Let drain briefly, then place a bay leaf in each jar.

3. 3.

   Remove cauliflower together with onion wedges and garlic with a slotted spoon from the liquid and distribute into the jars. Bring the liquid to a boil once more.

4. 4.

   Pour the hot liquid over the cauliflower, seal the jars immediately. Store in a cool, dark place for about 2 weeks. Transfer filled jars to the refrigerator.

5. 5.