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Ingredients
Sour Canned Carrots with Cauliflower
- Ingredients
- 1 smaller Cauliflower About 500 grams (approximately 1 pound)
- 4 garlic cloves
- 1 white onion
- 500 grams carrots
- 500 milliliters White vinegar
- 75 grams sugar
- Fennel flower
- 1 Tbsp peppercorns
Rinse the cauliflower, remove the stalk and cut into florets. Peel the garlic and halve lengthwise. Peel the onion and cut into wedges. Peel the carrots and cut lengthwise into strips. Boil the carrots with the sugar. Add the wine vinegar and 500 ml (approximately 2 cups) of water. Add in the cauliflower, onions and garlic and cook gently for 10 minutes at low heat.
Rinse the glasses with water as hot as possible. Pat dry, then place in each glass a few fennel flowers and peppercorns. Remove the vegetables with a slotted spoon and distribute into the glasses.
Bring the juices back to a boil. While still hot, pour over the vegetables. Close the glasses or jars immediately. Let soak about 2 weeks in a cool and dark place. Refrigerate after opening.