Pickle from Cauliflower Stems: A Healthy and Tasty Delight

Fast made recipe: just in half an hour

Do you love cooking cauliflower but usually throw away the thick stems found beneath its leaves?

Wait — don’t do that! Today, let’s learn how to turn those stems into a flavorful, healthy pickle.

This pickle is meant to be eaten within 2–3 days, so make it in small quantities. It’s very easy to prepare and full of taste.

Ingredients:
Cauliflower stems

Turmeric powder

Red chili powder

Salt (as per taste)

Mustard oil

Garlic paste

Ginger paste

Ground mustard (optional)

Preparation Method:

Separate the stems attached below the cauliflower leaves and wash them thoroughly.

Boil the stems in water until they become soft, then turn off the flame.

Take the boiled stems out of the water and let them cool slightly. Once warm, peel off the outer layer by hand.

Place them in a bowl and add a pinch of turmeric powder, red chili powder, and salt to taste.

Add ginger and garlic paste, about two tablespoons of mustard oil, and ground mustard if available (optional).

Combine everything well so the spices coat the stems evenly.

Spread the mixture on a plate and place it in sunlight for about 30 minutes.

If sunlight isn’t available, you can leave it in open air for half an hour.Your delicious and tangy cauliflower stem pickle is now ready to enjoy!