Try this Quick Pickled Cauliflower recipe, or contribute your own.
Suggest a better descriptionDivide cauliflower, chilies and garlic evenly between 2 jars.
Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about 3 minutes.
Add vinegar, lime juice, sugar, salt and 2 cups water to pan, increase heat to high and bring mixture to a boi. Reduce heat to medium and simmer, stirring often, until sugar and salt are dissolved, about 3 minutes. Remove from heat and stir bourbon into brine.
Carefully pour hot brine over vegetables( vegetables should be submerged) Seal jars and let cool. transfer jars to refrigerator, let chill at least 1 day before serving.
Can be pickled 3 days ahead. Keep chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 113 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 23mg | 1 % | |
Potassium 228.9mg | 6 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 21.3g | ||
Protein 1.5g | 2 % | |
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: 113
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