(Don't be alarmed if the cauliflower turns pink in the jar. It's a harmless chemical change that sometimes occurs.)
For each quart of cauliflower, heat vinegar and water to boiling. Into each clean, hot quart jar, pack basil, garlic, peppercorns, and pickling salt. Pack with the cauliflower, leaving about 1/2" head space. Pour the hot brine over the cauliflower, leaving 1/2" head space. Seal. Process in a boiling water bath or steam canner for 10 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for 6 weeks to allow the flavors to develop.
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|Serving Size: 1 Serving (923g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4792.3mg||165 %|
|Potassium 1353.7mg||36 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 11.4g||45 %|
|Sugars, other 14.5g|
|Protein 9g||13 %|
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Calories per serving: 177
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