Pickled Cauliflower

with Lemongrass, Ginger and Star Anise

Pickled Cauliflower - Spicy, Asian-style pickled vegetables
32 kcal
Spicy, Asian-style pickled vegetables

(0)

Difficulty:moderate
Preparation:60 min
Ready in:30330 min
Low-sugar
Low-fat
Vegetarian
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
32
2%
Protein
2 g
4%
Fat
0 g
0%
Added Sugar
1 g
1%
Carbohydrates
5 g
2%
Roughage
3 g
-
Saturates
0 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1small Cauliflower (about 850 grams)
5 ouncesBaby corn
4Garlic clove
15Pearl onion (about 150 grams)
5small red Chile pepper
12 sheetsThai basil
2 stalksLemongrass
1 pieceGinger root (about 50 grams)
1 tablespoonSalt
1 tablespoonCane sugar
¾ cupsWhite vinegar
½Star anise

Kitchen Utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Slotted spoon, 1 Ladle, 1 canning jar, 1 Kitchen towel, 1 Thermometer

Directions

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1 Rinse jar (about 800 ml) (approximately 2 cups) and matching lid with boiling water and let dry upside down on a kitchen towel. Rinse cauliflower, pat dry and cut into florets.
2 Rinse mini corn cobs and drain. Peel garlic and onions.
3 Rinse chile peppers. Rinse basil, shake dry and pluck leaves.
4 Trim ends of lemongrass, remove tough outer layer and cut lemongrass into pieces that will fit into jar. Rinse ginger root, pat dry and cut into slices.
5 In a pot, bring 500 ml (approximately 2 cups) water, salt, sugar, and vinegar to a boil. In separate batches, cook cauliflower, corn, garlic, onion and lemongrass for about 5 minutes each, removing each with a skimmer and draining in a sieve. Remove pot from heat and reserve cooking liquid.
6 Layer vegetables alternately with basil leaves and chile peppers in prepared jar.
7 Measure out 450 ml (approximately 2 scant cups) from reserved cooking liquid, adding water if necessary. Return liquid to pot, add star anise and bring to a boil over high heat. Pour hot liquid immediately over the vegetables in jar to cover. Tightly seal lid.
8 Process jar according to manufacturer's instructions (or visit http://nchfp.uga.edu/).    
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