Pickled cauliflower with beets and carrots

An appetizing appetizer of cauliflower, beets and carrots will add variety and bright colors to the menu. Marinated with beetroot and carrots gives the cauliflower a colorful look, while the sweet and sour marinade with garlic and spices gives juiciness and savory taste.

Ingredients

• Cauliflower - 1.2 kg
• Beets - 230 g
• Carrot - 140 g
• Fresh parsley for serving - 1 sprig
• For marinade:
• Water - 1 l
• Vegetable oil - 100 ml
• Vinegar 9% - 100 ml
• Sugar - 40 g
• Salt - 40 g
• Garlic - 35 g
• Bay leaf - 4 pcs.
• Allspice peas - 1 tbsp. the spoon
• Carnation - 2-3 pcs.

Directions

1. Peel the beets and grate on a coarse grater.
2. Cut the peeled carrots into slices.
3. Peel the garlic cloves and cut into slices.
4. Separate the cauliflower into bite-sized florets. The weight of prepared inflorescences is 1 kg.
5. Boil 1.5-2 liters of water in a saucepan. Put the cabbage inflorescences into boiling water and cook for 3 minutes from the moment the water boils again. Then drain the boiling water and run cold water over the cauliflower to stop the cooking process.
6. Place a layer of cauliflower florets on the bottom of the marinating container.
7. Add a little grated beetroot, a few slices of garlic and circles of carrots.
8. Repeat the layers, putting all the remaining vegetables in the container in the same way.
9. Prepare the marinade. To do this, combine water, sugar and salt in a saucepan. Bring the mixture to a boil
10. Add bay leaf, allspice, cloves and vegetable oil.
11. Cook for 3 more minutes over low heat.
12. Pour in the vinegar. Bring to a boil again and immediately turn off the heat.
13. Pour hot marinade into bowl with vegetables.
14. Press the vegetables on top with a plate and set the pressure so that they remain immersed in the marinade.
15. Marinate cauliflower with beets and carrots for 1 day at room temperature, then refrigerate for another 2 days before serving. Then the oppression can be removed, cover the container with a lid and store the snack in the refrigerator.
16. Marinated cauliflower with beets and carrots is ready. Put it on a plate, sprinkle with a pinch of chopped parsley and serve.
17. Bon appetit!