Atjar Bloemkool Pickled Cauliflower Indonesian Style Recipes

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ATJAR BLOEMKOOL (PICKLED CAULIFLOWER INDONESIAN STYLE)



Atjar Bloemkool (Pickled Cauliflower Indonesian Style) image

Provided by Eileen Yin-Fei Lo

Categories     side dish

Time 15m

Yield Four to six servings as a side dish

Number Of Ingredients 8

1 head cauliflower, about 1 1/2 pounds
1 teaspoon fresh or frozen turmeric, minced (see note)
1 teaspoon ginger, minced
2 cloves garlic, minced
1 cup white vinegar
1/2 cup sugar
1 teaspoon salt
1 1/2 cups water

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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