Try this Cauliflower Pickle recipe, or contribute your own.
Suggest a better descriptionWash cauliflower and break into flowerets. Scald the onions, peel and slice. Mix with cauliflower and salt and let stand overnight. Drain and rinse in cold water. If too salty, soak one hour in cold water and drain. Combine the sugar, turmeric, mustard seed, celery seed and red pepper in an 8-quart kettle. Tie the whole cloves in a cheesecloth and add. Stir in the vinegar and water and boil 5 minutes. Add the cauliflower and onions and boil until tender but still crisp, or 5-10 minutes. Remove and discard cheesecloth bag and red pepper. pack at once into hot sterile jars and fill the jars with the boiling liquid. Seal at once. Yield: about 7 pints. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 505 | ||
Calories from Fat: 9 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 252.6mg | 7 % | |
Total Carbohydrate 125g | 37 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 119.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 505
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