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beet pickled cauliflower | recipes | kosher.com

www.kosher.com

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Cook Time: 10

Servings: 6

Cost: $2.12 /serving

Author : Recipe By Alison Gutwaks

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup Manischewitz Borscht, beets and liquid2 cups vinegar1 tablespoon Manischewitz Kosher Salt1 head of cauliflower, cut into small florets1/2 carrot, cut on a bias1/2 celery, cut on a bias

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Instructions

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Step 1

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

Step 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.

Step 3

Cover and let sit in the fridge for two days.