⚠️ Our Portuguese Recipes group on Facebook, was hacked on Wednesday (July 12th) in the morning.

I’m Ed Costa, the original admin of the recipes group there, and I had been sharing recipes there daily since 2017. Unfortunately, I was removed and banned by the hacker, who is using a fake name — Mark Price — and is the one currently posting in the group.

If you're still a member of that group, please take a moment to notice that I'm no longer there and that all the recipes I had shared are now gone.

Please leave the group immediately, staying there puts you at risk of being scammed or worse.

I’ve reported this issue to Facebook several times, but so far, they haven’t responded or taken any action.

To keep our community going, I’ve created a brand-new Portuguese Recipes page on Facebook. If you'd like to keep receiving daily recipes and support what we’ve built over the years, please “Like” or “Follow” our new Facebook Recipes Page by clicking here.

Thank you to everyone who has supported and followed our recipes on Facebook since 2015. I truly appreciate you and hope you’ll continue with us on this new page.

God bless,
Ed

Posted on Wednesday, December 22, 2021 in Xtra Recipes

Lidia's Pickled Cauliflower (Couve-Flor Cortida) Recipe

5 of 5 / with 3 ratings

Views: 9359

My mom Lidia's pickled cauliflower recipe (couve-flor cortida), is as easy as it gets and it makes a great side with fish or almost anything.

Lidia's Pickled Cauliflower (Couve-Flor Cortida) Recipe

Preparation time	20 min
Cooking Time	n/a
Ready In	20 min
Level of Difficulty	Very Easy
Servings	8

Ingredients

1 glass jarCauliflower 3 quarters regular white vinegar1 quarter red wine1 and 1/2 teaspoons of salt Get Portuguese ingredients

Preparation

Assuming you have rinsed the cauliflower before and dried it.
Chop the cauliflower into small pieces (to taste).
Pack the jar to the top with the califlower pieces and press down so it's well packed.
Fill 3 quarters of the jar with the vinegar, and the other quarter with red wine (make sure the cauliflower at the top is covered with the vinegar and wine mix).
Add the salt, place the lid on the jar and make sure it's sealed tight.
Shake the jar a few times to mix the ingredients.
Store in a dark place at regular temperature for about 2 weeks and enjoy.

Recipe Credit: Lidia Costa & Alex Sousa