Beet Pickled Cauliflower

 
  • Cooking and Prep: 10 m
  • Serves: 6
  • No Allergens

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Beet Pickled Cauliflower

  1. Place the cauliflower, carrots, and celery in a bowl or mason jar.

  2. Shake the borscht, mixing up the beet liquid and beet pieces and measure out one cup. In a small saucepan, bring the borscht, vinegar, and salt to a boil.  Once it reaches a boil, turn off heat and pour over cauliflower and vegetables. 

  3. Cover and let sit in the fridge for two days. 

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