Pickled Cauliflower

1. 1 Fresh cauliflowerpack 700 g ≈ $3.00 250 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Bell peppers≈ $6.00 per kg 60 g
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Dillpack 50 g ≈ $1.80 8 g
6. 6 Black peppercorns 1 g
7. 7 Bay leaves to taste
8. 8 Salt 9 g
9. 9 Sugar 14 g
10. 10 Vinegar 9%pack 500 ml ≈ $1.30 35 ml

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, blanch in boiling water with a pinch of salt for 2 minutes, then cool in cold water. Slice the carrot² into rounds and the pepper into strips.

2. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the dill⁵, garlic⁴, bay leaf, and peppercorns in the bottom of the jar, then pack in the cauliflower, carrot², and pepper.

4. Bring the water (about 200 ml) to a boil with the salt and sugar, simmer for 2 minutes, remove from the heat, and stir in the vinegar¹⁰.

5. Pour the hot marinade over the vegetables to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 14 days.

In short

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