Tasty and easy appetizer – pickled carrot.
100 gr. cauliflower
½ cup of salt
¼ cup milled chili
1 teaspoon turmeric
1 cup vinegar
1 cup brown sugar
Cut carrots into long, medium thick slices. Then cut long slices on half. Wash the cauliflower and cut on medium size slices. Place in a bowl, sprinkle with turmeric, chili, and salt. Mix well and transfer to medium sized jar.
Warm the vinegar, add sugar and wait until it dissolves. Cool it and pour into the jar. Cover with the lid and keep in warm, sunny, place for at least 1 week.