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EatSmarter exclusive recipe

Pickled Cauliflower

with Lemongrass, Ginger and Star Anise
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Pickled Cauliflower

Pickled Cauliflower - Spicy, Asian-style pickled vegetables

Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 21 d. 1 hr 30 min.
Ready in
Calories:
32
calories
Calories
0
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Ingredients

for
10
servings
1
small Cauliflower (about 850 grams)
5 ounces
4
15
Pearl onions (about 150 grams)
5
small red Chile peppers
12 sheets
2 stalks
1 piece
Ginger root (about 50 grams)
1 tablespoon
1 tablespoon
¾ cup
½
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Preparation

Kitchen utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Slotted spoon, 1 Ladle, 1 canning jar (about 800 ml), 1 Kitchen towel, 1 Thermometer

Preparation steps

1.
Pickled Cauliflower preparation step 1

Rinse jar (about 800 ml) (approximately 2 cups) and matching lid with boiling water and let dry upside down on a kitchen towel. Rinse cauliflower, pat dry and cut into florets.

2.
Pickled Cauliflower preparation step 2

Rinse mini corn cobs and drain. Peel garlic and onions.

3.
Pickled Cauliflower preparation step 3

Rinse chile peppers. Rinse basil, shake dry and pluck leaves.

4.
Pickled Cauliflower preparation step 4

Trim ends of lemongrass, remove tough outer layer and cut lemongrass into pieces that will fit into jar. Rinse ginger root, pat dry and cut into slices.

5.
Pickled Cauliflower preparation step 5

In a pot, bring 500 ml (approximately 2 cups) water, salt, sugar, and vinegar to a boil. In separate batches, cook cauliflower, corn, garlic, onion and lemongrass for about 5 minutes each, removing each with a skimmer and draining in a sieve. Remove pot from heat and reserve cooking liquid.

6.
Pickled Cauliflower preparation step 6

Layer vegetables alternately with basil leaves and chile peppers in prepared jar.

7.
Pickled Cauliflower preparation step 7

Measure out 450 ml (approximately 2 scant cups) from reserved cooking liquid, adding water if necessary. Return liquid to pot, add star anise and bring to a boil over high heat. Pour hot liquid immediately over the vegetables in jar to cover. Tightly seal lid.

8.
Pickled Cauliflower preparation step 8

Process jar according to manufacturer's instructions (or visit http://nchfp.uga.edu/).

 

 

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie32 kcal(2 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates5 g(3 %)
Sugar added1 g(4 %)
Roughage2.5 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.1 mg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate21 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium204 mg(5 %)
Calcium19 mg(2 %)
Magnesium19 mg(6 %)
Iron0.5 mg(3 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.1 g
Uric acid37 mg
Cholesterol0 mg
Development of this recipe:
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