Pickled Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 19.7 g | (66 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 206.8 μg | (345 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 351 μg | (117 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 429 mg | (452 %) | ||
| Potassium | 2,109 mg | (53 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 2 small Cauliflower (about 1 kg)
- 6 garlic cloves
- 500 milliliters White vinegar
- 75 grams sugar
- 3 bay leaves
- 1 white onion
Preparation steps
Rinse the cauliflower, remove the stalk and cut into florets. Peel garlic and cut in half lengthwise. Peel the onion and cut into wedges. In a saucepan, combine the sugar, vinegar and 500 ml (approximately 2 cups) of water, and bring to a boil.
Add the cauliflower, garlic and onions, and simmer on low heat until the cauliflower is tender, about 10 minutes. Rinse and sanitize jars. Add a bay leaf to each jar.
Remove the cauliflower , garlic and onion from the brine with a slotted spoon. Divide the vegetables between the jars. Allow the brine to come to a boil again.
While the brine is still hot, pour over the cauliflower and seal the jars. Keep jars in a cool dark place for up to 2 weeks. Refrigerate opened jars. To preserve the cauliflower for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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