A crunchy pickle where cauliflower is cured in a vinegar brine together with beet slices, adding vibrancy to tables with its pink-purple color. It offers both flavor and a visual feast alongside meat dishes and rice pilaf during winter months.
Break the cauliflower into small florets and blanch in boiling water for two to three minutes, then transfer to cold water and drain.
Pack the blanched cauliflower tightly into sterilized jars along with beet slices and garlic.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool.
Pour the cooled brine over the vegetables so it covers them, seal the jar, and leave in a cool, dark place to ferment for two to three weeks. The pickles ripen as the color transfers from the beet to the cauliflower.
Important: break the cauliflower into small pieces, boil for a few minutes, then place in cold water; this step preserves crispness and prevents darkening in the pickle. Beet slices are enough to give color, more will overpower the flavor. Jars must be sterilized and fermented for two to three weeks in a cool place.
Adding a few drops of lemon to the cauliflower's blanching water preserves its whiteness; placing beet slices at the edge of the pickle jar distributes the color more evenly.
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