Sour Pickled Carrots with Cauliflower
Sour pickled carrots with cauliflower is a recipe featuring fresh ingredients from the pickling category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g small cauliflower (1 small head)
- 4 Garlic cloves
- 1 white onion
- 500 g carrots
- 500 ml white wine vinegar
- 75 g sugar
- fennel flower clusters
- 1 tbsp peppercorns
Instructions
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1.
Wash, trim and cut the cauliflower into florets. Peel the garlic and halve it lengthwise. Peel the onion and slice it into wedges. Peel the carrots and cut them lengthwise into strips. Bring the white wine vinegar and 500 ml water to a boil with the sugar once. Add the cauliflower, onions, and garlic to the liquid and simmer gently over low heat for 10 minutes.
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2.
Wash jars as hot as possible and rinse them while still hot. Let them drain briefly, then add a few fennel flower clusters and some peppercorns to each jar. Remove the vegetables from the broth with a slotted spoon and distribute them into the jars.
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3.
Bring the broth back to a boil. Pour it hot over the cauliflower, seal the jars immediately. Store in a cool, dark place for about 2 weeks to mature. Place opened jars in the refrigerator.
