Name: Homemade brine pickled cauliflower
Ingredients: For 4 jars with capacity of 500 mL each:; average- or large-sized cauliflower, divided into pieces; 12 cm horseradish root; 4 horseradish leaves; 4 sliced garlic cloves; 4 fennel umbels; 16 allspice berries; 20 black peppercorns; 40 mustard seeds; 8 bay leaves; 4 pinches of hot pepper; optionally - diced bell pepper and carrot; 1 L water; 1 heaped tbsp non-iodised salt

Brine pickled cauliflower is a snack that rarely appears on Polish tables. It is healthy, tasty and simple to make and will be excellent as a snack eaten straight from the jar or as an element of salads. Learn this quick and simple recipe step by step!

Recipe for brine-pickled cauliflower in a jar:

Preparation:

Rinse the cauliflower thoroughly and divide it into small pieces. Arrange it tightly together with the rest of ingredients, in 4 jars. Adding carrot or belle pepper will make the jars appetising and colourful.

Prepare hot brine and pour it into the filled jars. Close the jars. Fermentation will start after 24 hours. Please note! For 3 days, unscrew the jar lids gently ever day to release the gas. After the gas is released, seal the jars tightly and leave them for the pickling to continue.

In order to obtain beautiful yellow colour, 1/3 small teaspoon of turmeric can be added to the brine pickled cauliflower.

...because homemade is better!