Turmeric-Pickled Cauliflower

1. 1 Fresh cauliflowerpack 700 g ≈ $3.00 300 g
2. 2 Turmeric 2 g
3. 3 Mustard seeds 2 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Vinegar 9%pack 500 ml ≈ $1.30 50 ml
6. 6 Sugar 15 g
7. 7 Salt 8 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Break the cauliflower into 2–3 cm florets and rinse. Lower into boiling water for 2 minutes, drain, and immediately rinse with cold water.

2. Slice 5 g garlic⁴. Pack the florets into a 0.5 l jar, add the garlic and 2 g mustard seeds.

3. Bring 200 ml water to a boil with 2 g turmeric, 15 g sugar, and 8 g salt, and simmer for 2 minutes. Pour in 50 ml vinegar⁵ and remove from the heat.

4. Pour the hot marinade over the cauliflower to the rim, and let cool at room temperature.

5. Cover with a lid and refrigerate for 24 hours. Store for up to 14 days; the turmeric may leave a yellow stain on the jar.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.