Marinated cauliflower with red onions
Votes: 2
Time: 25 min.
Complexity: easily
Quantity: 1 liter
Complexity: easily
Quantity: 1 liter
Marinated cauliflower with red onion - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 small head of cauliflower, separated into florets
- 1 small red onion, sliced into 0.5cm thick rings.
- 1 clove of garlic, thinly sliced
- 3/4 cup red wine vinegar
- 3/4 cup 5% table vinegar (preferred natural)
- 2 tablespoons of sugar
- Coarse salt
- 1 teaspoon coriander seeds
- 1 wide strip of lemon zest
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Cooking the dish according to the recipe:
- Bring a medium saucepan of water to a boil. Add the cauliflower and cook until half-cooked, about 2 minutes. Drain and rinse under cold water until cool. Place the cauliflower, onion, and garlic in a quart-size jar.
- Prepare the brine. In a small saucepan, combine the wine vinegar, table vinegar, 3/4 cup water, sugar, 1.5 teaspoons salt, coriander seeds, and lemon zest and bring to a boil.
- Pour the hot brine over the jar of vegetables and let cool completely. Seal and refrigerate overnight; can be stored in the refrigerator for up to 1 week.
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