I'm a huge fan of pickles – whether it's gherkins, pickled onions or this pickled cauliflower. They are ideal as a snack when you're craving something savoury between meals. But I also add pickled vegetables to appetizer platters, chop them up in salads, and pop them in sandwiches.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For 3 preserving jars of each approx. 5 dl, rinsed with hot water
How it's done
Toast the almonds in a frying pan (without oil) along with all the other ingredients up to and including the peppercorns. Set aside the spice mix.
Bring the vinegar, water, sugar and salt to the boil. Add the cauliflower, cook for approx. 3 mins. Remove the cauliflower with a slotted spoon, fill the pre-warmed jars to just below the rim with alternate layers of cauliflower and spice mix. Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the vegetables, filling the jars to just below the rim. Seal the jars immediately, briefly upend the jars and leave to cool on an insulating surface. Leave the cauliflower to pickle for at least 1 week, shaking the jar occasionally to disperse the spices.
|That fits:||Raclette, fondue, appetizer platters, salad, couscous.|
|Note:||Use 3 tbsp of ready-made dukkah instead of the spice mix.|
|Shelf life:||Store in a cool, dark place for approx. 6 months. Once opened, keep the jar in the fridge and consume quickly.|
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