Farmhouse Recipe Cauliflower Pickles

• 200 grams Cauliflower
• 1 tbsp White flour
• 1 tsp Vinegar
• 1 pinch Salt
• 200 ml Water
• 200 ml Vinegar
• 3 tbsp Sugar
• 1 tbsp Salt
• 1 clove Sliced garlic
• 1 dash Coarsely ground black pepper
• 2 Bay leaves
• 1 Chopped red hot pepper (remove seeds)

1. Put more than 1 liter of water and the ingredients A and bring to a boil.
2. Cut the cauliflower apart into small clusters and boil for 1 minute.
3. Strain and leave to cool naturally.
4. Heat the pickling mixture in a pan and turn the heat off soon after bringing to a boil.
5. Add the ingredients B and cool down.
6. Pack the cauliflower of Step1 and the liquid of Step 2 in a jar sterilized in boiling water.
7. Store in the fridge for 2 days and it's ready.
8. It keeps for a week.
9. Freshen your palate when eating meat dishes.

cauliflower, flour, vinegar, salt, water, vinegar, sugar, salt, garlic, ground black pepper, bay leaves, red hot pepper

Taken from cookpad.com/us/recipes/170266-farmhouse-recipe-cauliflower-pickles (may not work)