Try this Sweet-Pickled Cauliflower (Cavolfiore in Agro recipe, or contribute your own.
Suggest a better descriptionTrim the cauliflower and divide it into florets. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar with the sugar and spices, and pour the boiling mixture into the jars. The florets should be submerged. Cover and seal while hot. Ready to eat in a week, the pickle will keep in a cool place all year. Makes approximately 3 lb. pickle. Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon of cream and serve it on a plate along with pickled cauliflower, sticks of cucumber, spring onions, and matchsticks of celery to dip into it. Toss a few cauliflower florets with a haricot bean salad dressed with olive oil, some of the pickling liquor, chopped garlic and parsley. Serve them as part of an antipasto with olives and slices of salad. Source: Elisabeth Luard in "Country Living" (British), 1988. Typed for you by Karen Mintzias
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Serving Size: 1 Serving (3336g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3507 | ||
Calories from Fat: 172 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 510.7mg | 18 % | |
Potassium 9186.9mg | 242 % | |
Total Carbohydrate 847.8g | 249 % | |
Dietary Fiber 144.2g | 577 % | |
Sugars, other 703.6g | ||
Protein 74.1g | 106 % | |
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: 3507
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