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Pickling method of northern cauliflower
Ingredients (5 persons) 30 minutes Zhong Bai cauliflower 1 white wine vinegar (or white vinegar) 200CC water 400CC sugar 6 tablespoons onion half a pepper 2 root salt 1 spoon.

1 Cut the cauliflower into small flowers and remove the thick skin of the pedicel. The pedicel can be longer, and this part is also delicious. ...

2 Boil in hot water, add salt 1 tsp, put cauliflower in boiling for 2 minutes, and take it out for later use.

3 Take another pot, mix the Chinese liquor vinegar, sugar, shredded onion, pepper and water, heat and boil for 5 minutes on medium heat, and turn off the fire for later use. ...

4 glass bottles are disinfected with hot water for later use. Put the cauliflower in the glass bottle while it is still hot.

5 Pour hot white wine vinegar juice and shredded onion and pepper inside, cover the cauliflower, leave a little space in the bottle mouth, and cover it while it is hot. Standing in the shade, ...