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Cauliflower Pickles

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Ingredients
  Cauliflower heads 2 Medium
  White onions 2 Cup (32 tbs) (Tiny)
  Salt 3⁄4 Cup (12 tbs)
  Ice cubes 2 Cup (32 tbs)
  White vinegar 2 Quart
  Sugar 1 1⁄4 Cup (20 tbs)
  Ground turmeric 2 Teaspoon
  Mustard seed 2 Tablespoon
  Celery seed 1 Tablespoon
  Hot red pepper 1
Directions

Divide cauliflower into flowerets.
There should be 2 quarts.
Scald and peel onions.
Add salt to vegetables; mix with ice cubes; cover with more ice cubes.
Let stand for 3 hours.
Drain.
Mix remaining ingredients in large kettle; bring to boil, stirring to dissolve sugar.
Add cauliflower and onions.
Cook for 10 minutes, or until tender but not soft.
Pack in hot sterilized pint jars.
Reheat liquid to boiling; pour over vegetables and seal

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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4.2125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1376 Calories from Fat 119

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 830.1 mg34.6%

Total Carbohydrates 312 g104.1%

Dietary Fiber 17 g68.1%

Sugars 271.7 g

Protein 16 g32.5%

Vitamin A 79.9% Vitamin C 338.7%

Calcium 53.1% Iron 84.6%

*Based on a 2000 Calorie diet

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Cauliflower Pickles Recipe