Atjar Bloemkool (Pickled Cauliflower Indonesian Style)

Name: Atjar Bloemkool (Pickled Cauliflower Indonesian Style)
Total time: 15 min
Yield: Four to six servings as a side dish
Cuisine: indonesian
Ingredients: 1 head cauliflower, about 1 1/2 pounds; 1 teaspoon fresh or frozen turmeric, minced (see note); 1 teaspoon ginger, minced; 2 cloves garlic, minced; 1 cup white vinegar; 1/2 cup sugar; 1 teaspoon salt; 1 1/2 cups water

By Eileen Yin-Fei Lo

Total Time: 15 minutes, plus overnight refrigeration
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; CHINA TRADE

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Ingredients

Yield:Four to six servings as a side dish

1head cauliflower, about 1½ pounds
1teaspoon fresh or frozen turmeric, minced (see note)
1teaspoon ginger, minced
2cloves garlic, minced
1cup white vinegar
½cup sugar
1teaspoon salt
1½cups water

Ingredient Substitution Guide

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Preparation

Step 1
Cut the florets from the cauliflower into pieces two and a half inches in length by about one and a half inches wide. Wash and drain them.
Step 2
Place eight cups of water in a large pot. Bring the water to a boil. Add the cauliflower and cook for 10 to 15 seconds, until the florets whiten slightly. Remove the pot from the heat and run cold water into it. Drain the cauliflower, put it back in the pot, run cold water over it again. Drain. Place in a large bowl and reserve.
Step 3
In the pot, place all the other ingredients and bring to a boil. Stir to dissolve the sugar. Turn off the heat, pour the mixture over the cauliflower florets and mix well so that the cauliflower is covered and the florets turn bright yellow. Place the bowl, covered, in the refrigerator for at least 12 hours, or overnight. Serve cold. Leftover cauliflower florets may be kept in a jar, refrigerated, for about four to six weeks.

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