Atjar Bloemkool Pickled Cauliflower Indonesian Style Recipes
ATJAR BLOEMKOOL (PICKLED CAULIFLOWER INDONESIAN STYLE)
Provided by Eileen Yin-Fei Lo
Categories side dish
Time 15m
Yield Four to six servings as a side dish
Number Of Ingredients 8
Steps:
- Cut the florets from the cauliflower into pieces two and a half inches in length by about one and a half inches wide. Wash and drain them.
- Place eight cups of water in a large pot. Bring the water to a boil. Add the cauliflower and cook for 10 to 15 seconds, until the florets whiten slightly. Remove the pot from the heat and run cold water into it. Drain the cauliflower, put it back in the pot, run cold water over it again. Drain. Place in a large bowl and reserve.
- In the pot, place all the other ingredients and bring to a boil. Stir to dissolve the sugar. Turn off the heat, pour the mixture over the cauliflower florets and mix well so that the cauliflower is covered and the florets turn bright yellow. Place the bowl, covered, in the refrigerator for at least 12 hours, or overnight. Serve cold. Leftover cauliflower florets may be kept in a jar, refrigerated, for about four to six weeks.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 418 milligrams, Sugar 18 grams, TransFat 0 grams
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