Pickled cauliflower with beets

Such an interesting appetizer with an atypical taste will attract your guests. Get ready to declassify in advance the recipe for making beautiful, crispy and delicious pickled cauliflower.

Cooking time 30 minutes


Cauliflower (about a little over 1 kg) 2 pcs

Beets (large) 1 pc

Garlic clove 3 pcs

Bay leaf

Dill seed




Peel the beets and garlic.

Wash the cabbage well and remove the leaves.

Disassemble into inflorescences, not large and preferably the same size.

Cut the beets into thin slices.

Put chopped garlic into clean and sterile jars, over bay leaves and a whisper of dry dill seeds.

Put cabbage and beets in jars alternating vegetables.

Pour boiling water over and cover for 20 minutes.

Drain the water into a saucepan and add salt and sugar at the rate of 2 tbsp. spoons per 1 liter of water.

Add vinegar to 1 liter of water 3 hours. Spoons.

Pour the marinade into jars of vegetables and roll up.

Marinated cauliflower with beets is ready. Put in a blanket for 12 hours. Store cooled jars in the cellar.

Bon appetit and delicious winter!