Pickled Cauliflower

1 l bank

8 clove

10 black pepper

Cinnamon - a little piece

marinade:

1 l water

50 g sugar, salt - to

160 ml vinegar 9%

blanching:

1 l water

1 g citric acid

Disassemble the cabbage into florets 3-5 cm in diameter. Blanch in acidified water for 3-5 minutes. Immediately cool in cold water, drain off the water.

Place the cabbage stems to the wall of the can. At the bottom put spices.

Pour the hot marinade. Hermetically closed. Sterilize jars of 1 liter - 40 minutes.