Recipe by Alison Gutwaks

Beet Pickled Cauliflower

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 1/2 carrot, cut on a bias

  • 1/2 celery, cut on a bias

Directions

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. 

Beet Pickled Cauliflower

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