Red cauliflower pickles

Ingredients for 1 servings:

• 1 cauliflower
• 1 tbsp vinegar
• 1 bay leaf
• 125 ml vinegar (red wine vinegar)
• 1 tbsp mustard seeds
• 1 pinch(s) of sugar
• Salt
• 1 tbsp coriander, whole
• Dill, fresh
• 250 ml beetroot juice
• 1 cucumber(s), finely diced

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Prepare the cauliflower. Cook in salted water with vinegar and a bay leaf for about 20-25 minutes. Drain, reserving 250 ml of cooking liquid. Divide the cauliflower into florets and layer them in a preserving jar. Briefly bring the cooking liquid to a boil with red wine vinegar, mustard seeds, sugar, salt, and coriander seeds. Cover the cauliflower florets with dill sprigs. Mix the slightly cooled liquid with the beetroot juice and pour over the florets while still warm. Cover and let stand overnight. Drain, mix with finely diced cucumber, and serve with egg dishes, roast pork, and cold meat platters.