Ingredients:
1 large cauliflower
2 cups water
1 cup vinegar
1 tsp. salt
1 beetroot (optional)
Methods:
Wash cauliflower and separate into flowerets. Boil until partially tender. Mix water, vinegar and salt together. Pack the cauliflower into cleans jars, cover with vinegar solution, add the beetroot and allow to stand for several days before using.
Incoming search terms for the article:
- lebanese pickled cauliflower