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Pickled Cauliflower

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  Water 2 Quart
  Cider vinegar 1 Quart
  Non iodized salt 1⁄2 Cup (8 tbs)
  Cauliflower head 5 Large
  Garlic powder 1 Tablespoon
  Garlic 12 Clove (60 gm), peeled
  Red peppers 24
  Dill sprigs 12 , dried

Combine water, vinegar, and salt in large saucepan; bring to boil.
Clean cauliflower; break into florets.
Soak in ice cold water.
Sterilize 12 pint jars.
Put 14 teaspoon garlic powder, 1 garlic clove, 2 peppers, and 1 dill sprig in each jar.
Fill each jar with cauliflower; cover to within 1/2 inch from top of jar with boiling vinegar mixture.
Adjust lids.
Process in boiling-water bath 15 minutes.
Remove jars; cool slowly.
Immediately use or reprocess jars that do not seal.

Recipe Summary

Side Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 9 Calories from Fat 0

% Daily Value*

Total Fat 0.05 g0.08%

Saturated Fat 0.01 g0.03%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 135.8 mg5.7%

Total Carbohydrates 2 g0.6%

Dietary Fiber 0.64 g2.5%

Sugars 0.9 g

Protein 0.45 g0.9%

Vitamin A 6.9% Vitamin C 35.4%

Calcium 0.5% Iron 0.74%

*Based on a 2000 Calorie diet

Pickled Cauliflower Recipe