Kabees el Qarnabeet
(Pickled Cauliflower)
-
- 1 large cauliflower
- 2 cups water
- 1 cup vinegar
- 2 tsp. salt
- 1 beetroot (optional)
Wash cauliflower and separate into flowerets. Boil until partially tender. Mix water, vinegar and salt together. Pack the cauliflower into clean jars, cover with vinegar solution, add the beetroot and allow to stand for several days before using.
From "Food from the Arab World" by Marie Karam Khayat and Margaret Clark Keatinge
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