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

Slice the cauliflower into 5mm thick slices, including the stem. Peel and halve the garlic. Peel and thinly slice the beetroot.
Combine the cauliflower, garlic and beetroot in a large bowl.
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.
Divide the cauliflower mixture between sterilised jars and store at room temperature for approx. 4-5 days before eating.
Keep refrigerated for up to one month.