Pickled Cauliflower

cauliflower

salt, sugar

5 % th vinegar

spicy herbs or spices

A head of cauliflower was purified from leaves, washed and separated into individual florets. Inflorescence blanch in boiling water for 2-3 minutes. To improve the color of cabbage and salt water added citric acid (1 liter of water 10 g salt and 0.5 g of acid) .After blanching cabbage recline on a sieve and cooled in flowing vode.Ukladyvayut poured into cans and cooked marinadnoy casting.

To prepare the salt and sugar pouring dissolved by heating in water and boiled for 10-15 minutes, filtered through a thick cloth. To the solution was added strained vinegar.

To each quart jar put spices (5 peas bitter and sweet peppers, 4 pcs. Cloves and a small piece of cinnamon). Spices can be replaced with spicy greens (dill and tarragon 3 g, 4 g parsley, chernosmorodinny sheet 2 pcs., Horseradish (root), bay leaf, garlic 7g, cayenne pepper bitter 0.2g). Banks closed and stored in the cold for long-term storage hermetically sealed and sterilized.

Slightly acidic marinade: 1 liter fill - salt 1 tablespoon sugar 1 1/2 tablespoons water 3 1/4 cup vinegar with 5% or 3/4 cup of fruit.

Marinade acid: the same amount of salt and sugar 3 cups of water, 1 cup vinegar.

For the marinade acute: the same amount of salt and sugar, 2 cups water, 2 cups of vinegar.