Dilled Cauliflower
by gstreck58
Canning - cauliflower
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INGREDIENTS
- 1 1/3 cups white vinegar
- 1 1/3 cups water
- 1 sprig dill
- 1 clove garlic
- 1/2 tsp pickling spices
- 2 tsp pickling salt
- 4 cups cauliflower florets
INSTRUCTIONS
(Unblanched cauliflower has a characteristic "bite" to the flavor. If you prefer, blanch the cauliflower by immersing in boiling water to cover for 1 minute only, then plunge into cold water to stop the cooking action)
For each quart of cauliflower, heat the vinegar and water to boiling. While the brine heats, pack each hot, clean jar with dill, garlic, pickling spices and pickling salt. Pack with cauliflower.
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. Cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop. The cauliflower may turn pink in the jar from a harmless chemical change, but will be fine to eat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (921g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 172 | ||
| Calories from Fat: 4 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4791.4mg | 165 % | |
| Potassium 1327.3mg | 35 % | |
| Total Carbohydrate 24.5g | 7 % | |
| Dietary Fiber 10.8g | 43 % | |
| Sugars, other 13.7g | ||
| Protein 8.8g | 13 % | |
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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. |
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Calories per serving: 172
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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