Pickles and preserves
Crisp cauliflower pickled in a vinegar brine with beet slices for a vivid pink-purple color. Serve this winter preserve with meat dishes or rice for extra flavor and color.
Break the cauliflower into small florets and blanch them in boiling water for two to three minutes. Transfer them to cold water, then drain.
Pack the blanched cauliflower tightly into sterilized jars with the beet slices and garlic.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool until lukewarm.
Pour the lukewarm brine over the vegetables until they are covered. Seal the jar and leave it to ferment in a cool, dark place for 2–3 weeks. The pickles are ready as the beet color spreads into the cauliflower.
Break the cauliflower into small florets, blanch them for a few minutes, then transfer them to cold water to help preserve their crisp texture and prevent discoloration. A few beet slices provide enough color; too many can overpower the flavor. Use sterilized jars and ferment in a cool place for 2–3 weeks.
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