Kabes el karnabeet

Kabes el karnabeet

Pickled cauliflower

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 cauliflower
40g pickling salt or table salt
750ml white vinegar
1 beetroot, optional
2 garlic cloves
2 hot chillies

Method

  1. Break the cauliflower into florets and place in a bowl of salted water to remove any insects. Leave for 10 minutes, then drain and rinse well. Drain again.
  2. Heat 500 ml water in a saucepan with the pickling salt until the water is boiling and the salt has dissolved. Leave to cool, then add the vinegar.
  3. Peel the beetroot, if using. Cut into slices, then cut the slices in half.
  4. Pack the cauliflower into two sterilised jars, placing slices of beetroot between the layers, if using, and adding 1 garlic clove and 1 hot chilli to each jar.
  5. Fill the jars with the pickling solution and seal with glass or plastic lids. Store in a cool place for 1 week before using.
  6. Once opened, store in the refrigerator. Unopened pickles can be kept in a cool, dark place.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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