Pickled Cauliflower
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INGREDIENTS
- 1 c Sugar
- 1 c Pickling Salt
- 1 tb Celery Seeds
- 2 Large Heads Cauliflower
- 2 tb White Mustard Seeds
- 2 c Pearl Onions *
- 1 Small Hot Pepper
- 3 c White vinegar
INSTRUCTIONS
* Pearl Onions are the small white or silver skinned onions that are usually used in stews. ~------------------------------------------------------ ~----------------- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (406g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 634 | ||
| Calories from Fat: 12 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.3g | 2 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 27912.1mg | 962 % | |
| Potassium 56.6mg | 1 % | |
| Total Carbohydrate 151.8g | 45 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 151.2g | ||
| Protein 1.1g | 2 % | |
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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: 634
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