1 large Fleur de Couve
1/2 liter of vinegar
3/4 liter of water
5 teaspoons (tablespoons) of salt
2 teaspoons (tablespoons) of ground pepper
6 teaspoons (tablespoons) of carrot
1 large Fleur de Couve
1/2 liter of vinegar
3/4 liter of water
5 teaspoons (tablespoons) of salt
2 teaspoons (tablespoons) of ground pepper
6 teaspoons (tablespoons) of carrot
Place the Fleur de Couve, with its flowerettes facing down, in a bowl with cold water
Let it rest to free any unwanted critters
Cut off the tough parts and some damaged areas, and separate into flowerettes
In a pot, combine the vinegar, water, salt, pepper, and carrot
Bring to a boil, then reduce heat and simmer for 10 minutes
Add the Fleur de Couve and cook over low heat for 10 minutes, stirring occasionally
Remove with a slotted spoon and place in a colander to drain
Reserve the cooking liquid
Wash the dill, shake off excess water, and remove from stem
Layer pots with Fleur de Couve flowerettes and dill, then check the seasoning of the cooking liquid and pour it over the top while still hot
Close the jars and store in a cool place for 3 months.
