Pomegranate and cauliflower pickle

It’s the season for pickles! This is an Iranian pickle with really pretty colours and aromatic flavour. We used apple cider vinegar in the recipe which might be a bit overpowering for some so if you don’t like the strong sour taste of apple cider vinegar just use red wine vinegar.


150 g cauliflower
150 g pomegranate, seeded
500 ml apple cider vinegar
2 teaspoon salt
½ tablespoon coriander seed
½ tablespoon pepper seed
½ teaspoon juniper seed

1. Rinse and break the cauliflower with hands in rough pieces.
2. Put on a kitchen towel to dry.
3. Mix all ingredients except for vinegar and put in a sterilised glass jar.
4. Pour the vinegar on top so it covers the ingredients.
5. Keep in a dark place for two weeks before using.

·       カリフラワー150g
·       ザクロの実150g
·       酢500ml
·       塩小さじ2
·       コリアンダーシード小さじ0.5
·       胡椒の実小さじ0.5
·       ジュニパーの実小さじ0.5

1. カリフラワーをよく洗いてで小さくちぎる。
2. キッチンペーパー等で水気をとる。
3. 酢以外の材料すべてを消毒した瓶に入れる。
4. 酢をすべての材料がかぶるまで上から掛ける。
5. 冷所で約2週間置く。


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