المكونات

  • Cauliflower 500g
  • Garlic clove 1
  • Small beetroot 1
  • SpinneysFOOD Bottled Drinking Water 400ml
  • Beetroot juice 350ml
  • White vinegar 125ml
  • SpinneysFOOD Fine Sea Salt 1 tbsp

Nutrition (Per serving)

  • سعرات حرارية 43
  • دهون 0.1g
  • بروتين 1.5g
  • الكربوهيدرات 9g
  • السكريات 6.2g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Lebanese pickled cauliflower

Lebanese 20 Mins Prep · 10 Mins Cook


  1. Slice the cauliflower into 5mm thick slices, including the stem. Peel and halve the garlic. Peel and thinly slice the beetroot.
  2. Combine the cauliflower, garlic and beetroot in a large bowl.
  3. Combine the water, juice, vinegar and salt in a medium pot and bring to a boil. Stir until the salt has dissolved, approx. 10 minutes. Pour the hot liquid over the raw ingredients and set aside to cool to room temperature.
  4. Divide the cauliflower mixture between sterilised jars and store at room temperature for approx. 4-5 days before eating.
  5. Keep refrigerated for up to one month.