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Preparation
23 hours
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Processing
23 hours
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Difficulty
Easy
Broccoli is an ingredient for making various stir-fried dishes and soups. Today, TasteVN will introduce you to another dish made from broccoli, which is sweet and sour crunchy pickled broccoli that goes perfectly with rice. Let’s get cooking right away!
Ingredients for Sweet and Sour Pickled Broccoli For 2 jars
White broccoli 2 pieces Carrot 2 roots Garlic 1 bulb Chili pepper 10 pieces Rice vinegar 400 ml Filtered water 1.2 liters Granulated sugar 650 gr Salt 2 tablespoons
How to choose fresh ingredients
How to choose fresh cauliflower
- Based on the season: Cauliflower is primarily harvested from mid-December to mid-April of the following year. Therefore, you should choose to buy in the right season to ensure the freshest quality for your dish.
- Based on color: Choose cauliflowers that are bright white; the whiter, the better. Avoid those with mottled or uneven colors, especially those that have started to yellow.
- Based on where to buy: It is advisable to purchase cauliflower from locations that sell fresh food, have a reputable brand, and ensure hygiene. Additionally, you can buy directly from clean cauliflower farms, large supermarkets, quality-certified stores, or find online at reputable e-commerce sites like bachhoaxanh.com
See details: How to choose fresh cauliflower
How to choose fresh carrots
- You should choose carrots that are of moderate size, straight and tapered towards the tip, with smooth skin, feeling firm and slightly hard. Choose those with bright, deep orange color, and fresh green leaves tightly attached to the carrot.
- Avoid choosing carrots with wilted, bruised tops and leaves, parts of the body that are bruised, slimy, showing dark spots, and feel soft when pressed hard.
- Do not choose overly large roots, as the leaves and stems at the base and shoulders of the carrot are thick, as these are older carrots, high in fiber and low in nutrients.
See details: How to choose fresh carrots
Required tools
Glass jar, mesh strainer, knife, cutting board, stove,…
How to make Sweet and Sour Pickled Cauliflower
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Prepare cauliflower and carrots
Remove the leaves and old stems from the cauliflower, separate each cauliflower floret to wash off the dirt, then cut to the desired size.
Wash the carrots, peel them, and cut into round slices about 1/3 the thickness of a finger, or you can cut them into flower shapes if desired.
Dissolve a tablespoon of salt in water and submerge the cauliflower and carrots, soaking for 15 minutes, then rinse normally like washing vegetables and rinse again with clean water.
Peel and cut each clove of garlic in half. Wash the chili and leave it whole.
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Blanch and dry broccoli and carrots
Prepare a pot of boiling water, after washing the broccoli and carrots, blanch (dip) them for 10 seconds, then remove and rinse with cold water.
Use a large towel to absorb the water and then spread the broccoli and carrots evenly on a tray, and leave them to sun-dry for a day.
Tip:
- Do not blanch for too long as it may make the broccoli soft and mushy.
- Put the broccoli in a basin of cold water to make it crisper and tastier.
- It is best to dry from 3 PM to 5 PM to achieve the optimal dryness for the broccoli and carrots.
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Prepare vinegar sugar water
Mix 400 ml of vinegar with 1.2 liters of water, add 650 gr of white granulated sugar and 1 tablespoon of salt. Boil the vinegar water over high heat, stirring continuously until the sugar completely dissolves. When the water boils, reduce the heat and let it simmer for another 5 minutes, then turn off the heat.
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Pickling the broccoli
The broccoli and carrots have dried after being exposed. Arrange the broccoli and carrots alternately with garlic and chili in a glass jar. Pour the vinegar mixture into the jar so that the liquid covers the vegetables just right.
Seal the lid tightly and store at room temperature, in a dry place away from direct sunlight. The next day, you can enjoy your results.
Tip:
- You should sterilize the jar with boiling water before pickling to preserve the pickled broccoli for a longer time.
- Let the vinegar solution cool completely before adding it for pickling; otherwise, it will not be preserved for long.
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Final Product
Sweet and sour broccoli, crispy and crunchy, served with grilled dishes or fried dishes helps reduce greasiness and lowers excess protein intake, very good for health. What are you waiting for? Let’s get started right away!
Tips for successful implementation:
- It is advisable to use glass jars instead of plastic jars because acids can leach toxins from plastic during fermentation, which is very harmful to health. Sterilize glass jars at high temperatures and dry them before use to ensure longer preservation.
- When eating, use clean utensils to take out the cauliflower. If not finished, store in the refrigerator, and do not pour it back into the jar. This helps maintain the flavor of the dish and also preserves it for a longer time.
- Do not leave the jar soaked for too long in low humidity or under direct sunlight. When the pickled dish reaches the desired sweet and sour taste, transfer it to the refrigerator. The pickled jar can be preserved for 1 – 2 weeks.
See more:
Above is an article guiding you on how to make sweet and sour pickled cauliflower that is crispy and delicious, loved by everyone. Wishing you success in your preparation!
