Ingredients
1 head Cauliflower
300 ml White Vinegar
100 g Sugar
40 g Salt
1 Table spoon Pickled Capers
150 g White Onions
Method
Break up cauliflower into small rosettes
Bring to boil all other ingredients
Add cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot pot
The pickled cauliflower can be an antipasto item or a component in a salad, served with meat dishes or is just a great tasting snack in itself.
Keeps for ages in the refrigerator provided you leave it covered with the pickling liquid.
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