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🍽️ Pickled Cauliflower

32 kcal · 30 min · 4 servings

Ingredients

• 850 g small cauliflower (1 small cauliflower)
• 150 g corn kernels
• 4 garlic cloves
• 150 g pearl onions (15 pearl onions)
• 5 small red chili peppers
• 12 leaves Thai basil
• 2 stalks lemongrass
• 50 g ginger (1 piece)
• 1 tbsp salt
• 1 tbsp raw cane sugar
• 175 ml white wine vinegar
• 0.5 star anise

Instructions

1. 1. Rinse an 800-milliliter jar with a screw-top lid with boiling water.
2. 2. Let the jar drain upside down on a kitchen towel and dry.
3. 3. Remove the leaves from the cauliflower and wash it.
4. 4. Break the cauliflower into small florets.
5. 5. Rinse the corn cobs and let them drain.
6. 6. Clean the corn cobs if necessary.
7. 7. Peel the garlic.
8. 8. Peel the pearl onions.
9. 9. Wash the chili peppers.
10. 10. Pat the chili peppers dry with a cloth.
11. 11. Wash the basil.
12. 12. Shake the basil well to remove excess water.
13. 13. Pluck the basil leaves from the stems.
14. 14. Remove the tough outer leaves from the lemongrass.
15. 15. Cut the lemongrass into pieces that fit into the jar.
16. 16. Wash the ginger thoroughly.
17. 17. Pat the ginger dry.
18. 18. Slice the ginger.
19. 19. Put 500 milliliters of water into a pot.
20. 20. Add salt, sugar, and vinegar to the water.
21. 21. Bring the liquid to a boil.
22. 22. Add the cauliflower to the boiling broth.
23. 23. Cook the cauliflower for 5 minutes.
24. 24. Remove the cauliflower.
25. 25. Cook the corn for 5 minutes in the broth.
26. 26. Remove the corn.
27. 27. Cook the garlic for 5 minutes in the broth.
28. 28. Remove the garlic.
29. 29. Cook the pearl onions for 5 minutes in the broth.
30. 30. Remove the pearl onions.
31. 31. Cook the lemongrass for 5 minutes in the broth.
32. 32. Remove the lemongrass.
33. 33. Let all cooked ingredients drain.
34. 34. Remove the pot with the vinegar broth from the heat.
35. 35. Set aside the vinegar broth.
36. 36. Layer the cooked vegetables alternately with basil leaves and chili peppers into the jar.
37. 37. Measure the vinegar broth.
38. 38. Top up the vinegar broth with water to 450 milliliters if necessary.
39. 39. Put the vinegar broth back into the pot.
40. 40. Add star anise to the vinegar broth.
41. 41. Bring the vinegar broth back to a boil over high heat.
42. 42. Pour the boiling hot vinegar broth immediately into the jar.
43. 43. Make sure the vinegar broth completely covers the vegetables.
44. 44. Seal the jar tightly.
45. 45. Place the jar in a large pot.
46. 46. Add boiling water to the pot until the jar stands about three quarters full.
47. 47. Keep the temperature at least at 80 degrees Celsius.
48. 48. Process the jar for about 25 minutes.
49. 49. Remove the pot from the heat.
50. 50. Let the jar cool completely in the water in the pot.

Nutrition per serving

• kcal: 32
• Protein: 2 g · Fett/Fat: 0 g · Carbs: 5 g