Torshi Arnabeet wa Koromb

1. 1

   Wash the cauliflower and separate it into florets.

2. 2

   Cut the cabbage into thick slices in one direction, and then again thickly in the other direction.

3. 3

   Leave it in chunks; do not shred it or take the leaves apart.

4. 4

   Pack into a 2-quart glass jar, arranging alternate layers of cauliflower and cabbage chunks.

5. 5

   If you like, bury a chili pepper among the vegetables.

6. 6

   Bring the water and vinegar to the boil with the salt and let it cool a little, then pour over the vegetables.

7. 7

   Close tightly, and store in a warm place.

8. 8

   The pickle will be ready in a week and should be eaten within 6 weeks.

9. 9

   It keeps longer if stored in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.