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Pickled Cauliflower

  • Servings:

    Makes 5 quarts as an appetizer

  • Prep Time:

    5 minutes

  • Cook Time:

    5 minutes

Ingredients

4 cups distilled white vinegar
1 1/2 cups water
1 cup sugar
2 Tbsp. salt
2 Tbsp. mustard seeds
1 Tbsp. ground turmeric
2 shallots, thinly sliced
1 head cauliflower, trimmed into bite-size florets (about 4 cups)
Pickled Cauliflower

Directions

1. Combine vinegar, water, sugar, salt, mustard seeds, and turmeric in a medium saucepan and bring to a simmer, stirring occasionally to dissolve sugar.
2. Let mixture cool to room temperature. Meanwhile, divide shallots and cauliflower between 2 quart-size jars. Pour cooled brine over cauliflower to cover.
3. Seal and refrigerate for at least 2 days before using and up to 1 month.
Source: Hannaford fresh Magazine, July - August, 2017

Nutrition

Nutritional Facts
Servings Makes 5 quarts
Base Nutrients
Calories 10 kcal (1%)
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium 130 mg (5%)
Total Carbohydrates 2 g (1%)
Dietary Fiber 1 g (4%)
Protein 1 g (2%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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