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  Cauliflower pieces 8 Cup (128 tbs)
  Pearl onions 3 Cup (48 tbs), peeled
  Sweet red pepper 1 Cup (16 tbs), cut up
  Green pepper 1 Cup (16 tbs), cut up
  Pickling salt 1⁄2 Cup (8 tbs)
  White vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 2 Cup (32 tbs)
  Cinnamon stick 3 Inch (1 stick)
  Whole cloves 1⁄2 Teaspoon
  Peppercorns 1⁄2 Teaspoon
  Allspice berries 1⁄2 Teaspoon

Combine first four ingredients in a bowl.
Have cauliflower pieces fairly uniform in size, and cut-up peppers prepared in either strips or small squares.
Sprinkle with salt; let stand overnight.
In the morning rinse lightly with fresh cold water and drain.
Combine vinegar and sugar in large saucepan; add spices tied in cheesecloth.
Heat to boiling point; boil for 5 minutes; remove from heat and immediately add vegetables, mixing well.
Let stand 2 hours, then return to heat and bring just to the boiling point.
Pack in hot sterilized pint jars.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2063 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4966.3 mg206.9%

Total Carbohydrates 518 g172.5%

Dietary Fiber 30.9 g123.7%

Sugars 440.6 g

Protein 23 g46.2%

Vitamin A 106.4% Vitamin C 1136%

Calcium 39.5% Iron 31.5%

*Based on a 2000 Calorie diet


Pickled Cauliflower Recipe