Bring a large pot of water to a boil. Blanch cauliflower, onion and carrots for 1 minute. Do not overcook! Drain the vegetables and run cold water over them to cool and stop further cooking. Set aside in a large bowl.
In a smaller pot, bring vinegar, turmeric, garlic, salt, sugar and 2 cups of water to a boil. Stir to dissolve sugar, remove from heat and pour over the cauliflower mixture. Stir to turn all the cauliflower yellow (from the turmeric), cool, cover bowl and refrigerate overnight.
Keep in glass jars, refrigerated for 3 to 4 weeks.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 12|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 221.1mg||8 %|
|Potassium 240.2mg||6 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 5.1g|
|Protein 1.3g||2 %|
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Calories per serving: 36
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