Pickled Cauliflower, Carrot, and Celery
Cauliflower, carrot, and celery stay crisp after a brief simmer and a tangy apple-cider-vinegar marinade. The pickle provides fiber and bright acidity without ordinary sugar.
Prepare the vegetables and cover them with the hot marinade. After resting, the pickle is crisp, aromatic, and easy to serve with meat.
Prepare the vegetables
Break the cauliflower (500 g) into florets, cut the carrot (150 g) into sticks, and slice the celery (80 g). Bring the water (1000 g) and apple cider vinegar (500 g) to a boil with mustard seeds (3 g), black pepper (2 g), bay leaf (2 g), and salt (to taste). Add the carrot (150 g) and cook for 3 minutes, then add the cauliflower (500 g) and celery (80 g) and cook for 2 more minutes.
Marinate
Pack the vegetables into clean jars, add the garlic (12 g), pour over the hot marinade, and cool. Seal and refrigerate for 24 hours. Serve as an appetizer or side dish.
If you have any questions about the recipe "Pickled Cauliflower, Carrot, and Celery", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
