Pickled beetroot with cauliflower

The last cauliflower left in the fridge was at risk of going to waste, so I quickly pickled it with beets and a few other vegetables from the garden. I usually make these jars in late autumn when I have a pile of leftover vegetables. They last a long time, are easy to prepare, and I really enjoy the combination of crunchy cauliflower with slightly sweet and spicy beets.

Quick Info

Total time: 40 minutes + at least 2 weeks for marinating
Servings: 2 jars of 3 liters (approximately 16-20 small servings, depending on how you use them)
Difficulty: easy, no complicated steps

Ingredients

1 large cauliflower (approximately 900 g)
1 large red beet (300-350 g)
2 hot peppers
2 bell peppers
4 pieces of horseradish root (6-8 cm pieces)
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons raisins
4 bay leaves
1 liter water
400 ml vinegar (9%)
4 tablespoons coarse salt (non-iodized, for pickling)
4 tablespoons sugar

Preparation Steps

1. Prepare the jars and lids. The jars should be thoroughly washed and rinsed with hot water. If you are reusing lids, boil them for 5-10 minutes in a pot of water with 2 tablespoons of salt. Let them drain on a clean towel.

2. Wash and peel the vegetables. Break the cauliflower into small florets that fit easily into the jar. Peel the beet and slice it thinly, about 3-5 mm thick. Cut the hot pepper into 3-4 pieces. Clean the bell pepper and cut it into wide strips. Peel the horseradish and cut it into sticks.

3. Fill the jars. Start layering the vegetables without overcrowding them. Alternately place a few slices of beet, cauliflower florets, strips of bell pepper, horseradish sticks, and hot pepper. Distribute the black peppercorns, mustard seeds, raisins, and bay leaves into each jar.

4. Prepare the brine. In a large pot, bring the water, vinegar, salt, and sugar to a boil. Stir until the salt and sugar are completely dissolved and the liquid reaches a boiling point.

5. Pour the warm liquid over the vegetables in the jars. Use a ladle and do it carefully. To avoid air pockets, gently move the jars on the table and use the handle of a long spoon to release any bubbles from the edges.

6. Seal the jars. Screw the lids on tightly while the liquid is still hot. Turn them upside down for 5-10 minutes (this helps with sealing), then let them cool to room temperature.

7. After cooling, move the jars to the pantry. The brine needs at least 2 weeks to properly infuse the vegetables. Once opened, store in the refrigerator.

Why I Make This Recipe Often

I love it because it’s quick to make, uses vegetables that are usually left at the end of the season, and doesn’t require special preservatives. It keeps well in the pantry for many months, and the combination of crunchy cauliflower and pickled beet is great alongside many dishes. A small serving is enough to add color and flavor to a plate.

Tips and Variations

Tips

Use coarse, non-iodized salt to avoid softening the vegetables and affecting fermentation.
Do not overfill the jars; leave about 2 cm of space below the lid.
If you’re in a hurry and can’t wait two weeks, the first signs of flavor will appear after 4-5 days, but the taste is much better after the pickles have been left for at least two weeks.
For an extra flavor boost, you can add a few slices of garlic among the vegetables.

Substitutions

You can use white wine vinegar if you don’t have 9%, but adjust the amount (for a weaker vinegar, increase the proportion to 500 ml).
Cauliflower can be replaced with broccoli if you want something more colorful, although the texture will be a bit softer.
Raisins can be omitted, but they add a slight sweetness that balances the sour taste.

Variations

Add sliced carrots for extra color and sweetness.
You can also add thin slices of celeriac.
For a spicier pickle, add more hot peppers or leave the seeds in the peppers.

Serving Ideas

It pairs well with grilled meats, pilaf, potato dishes, or stews.
It’s suitable as a winter salad for any heavy meal.
From the jar, you can quickly make a salad by draining the vegetables, chopping them smaller, and adding a bit of oil.

Frequently Asked Questions

Can the recipe be made without vinegar?
Vinegar is essential for preservation and flavor. Without it, the vegetables won’t keep as well. For a less sour taste, you can slightly reduce the amount, but don’t eliminate it completely.

Why might the cauliflower become soft?
Most often due to inappropriate salt (iodized salt or too little) or if the jars were not sealed properly. Also, very soft water (with a lot of calcium) can affect the texture.

How long can the jars last in the pantry?
If sealed properly and kept in a cool place, they can last without problems for 6-8 months, sometimes even longer.

Can I use this brine for other vegetables?
Yes, it works for many other firm vegetables: carrots, celery, zucchini, green beans. Just adjust the marinating time to their texture.

Nutritional Values (per serving, estimated for 100 g)

Calories: approximately 35 kcal
Protein: 1 g
Carbohydrates: 7 g (mostly from beets and sugar)
Fat: under 0.5 g
Fiber: 2 g
Pickles are low in calories but contain some salt and a little sugar. They have almost no fat.

Storage and Reheating

Unopened jars can be stored at room temperature in a cool, dry place for up to 8 months. After opening, keep the jar in the refrigerator and consume within 2 weeks. They are not reheated; serve cold or at room temperature. If the vegetables change texture or smell, discard the entire contents.

Cauliflower is washed and separated into florets. The hot pepper is washed and cut into quarters. The beetroot is peeled and sliced into rounds. The horseradish is peeled and cut into sticks. The vegetables are packed into two clean 3-liter jars. Each jar is evenly filled with horseradish, bay leaves, pepper, mustard seeds, and raisins. Water and vinegar are heated, mixed with salt and sugar until dissolved. The warm liquid is poured over the vegetables in the jars. Make sure there are no air pockets between the jar walls and the vegetables. To do this, use the handle of a utensil to create space for the liquid to penetrate everywhere. Screw on the well-washed lids, and your preserves are ready!!!

If you reuse jar lids, sterilize them by boiling. I add 2 tablespoons of salt to the water in which I boil them. To taste, you can make the marinade a bit sweeter by adding 1-2 extra tablespoons of sugar. But not more; after all, it’s a pickle, not a compote :)).

 Ingredients: 1 large cauliflower, 1 red beet, 2 hot peppers, 2 sweet red peppers, 2 teaspoons black peppercorns, 2 teaspoons mustard seeds, 2 teaspoons raisins, 4 pieces of horseradish, 4 bay leaves, 1 liter of water, 400 ml of 9% vinegar, 4 tablespoons coarse non-iodized salt, 4 tablespoons sugar

 Tags:  pickled beetroot salad