RCI-PF.001.0023.001
Peppers and Cauliflower in Vinegar
In Romanian: Legume asortate in otet
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 15 unit
- 30 unit
- big carrots2 unit
- big celery roots2 unit
- 1 medium
- big garlic heads2 unit
- lb/500 g Shallots1 unit
- 1 1/2 cups
- heaping tablespoon salt1 unit
- 2 tablespoons
- 1 tablespoon
- a few bay leaves1 unit
- a few juniper berries;1 unit
Method
1
Wash the cauliflower thoroughly and break it into small, even florets. Wash the green and red bell peppers, remove the seeds and membranes, then slice them into thin strips.
10 minutes
2
Blanch the cauliflower florets in a large pot of boiling salted water for 3 minutes until slightly tender but still firm. Drain immediately and rinse under cold water to stop the cooking process.
5 minutes
3
Prepare the brine by combining water, sugar, and honey in a saucepan over medium heat. Stir continuously until the sugar and honey are fully dissolved.
5 minutes
4
Add vinegar to the warm brine mixture and stir to combine. Remove from heat and allow the brine to cool to room temperature.
20 minutes
5
Sterilize glass jars and their lids by submerging them in boiling water for 10 minutes, then allow them to air dry on a clean towel.
15 minutes
6
Layer the cauliflower florets and sliced green and red bell peppers alternately into the sterilized jars, packing them firmly but without crushing the vegetables.
5 minutes
7
Pour the cooled sweet vinegar brine over the vegetables, ensuring all pieces are fully submerged and leaving about 1 cm of headspace at the top of each jar.
5 minutes
8
Seal the jars tightly and store them in a cool, dark place for at least 5 to 7 days before serving to allow the flavors to fully develop.