Directions:
- Wash cauliflower and cut into one to one and a half inch pieces.
- Peel onions, and then slice into 1/2-inch wedges.
- Slice peppers into rings 1/2 inch wide
- Remove any stems and bad spots on tomatoes and quarter them.
- Cover the vegetables with water and add salt.
- Cover with ice and let stand for 2 hours.
- Bring sugar, vinegar, mustard seeds, peppercorns, fennel seeds, bay leaves, celery seeds, and turmeric to a boil.
- Pour over vegetables and stir to coat.
- Let stand for another 2 hours.
- Bring all ingredients to a boil and heat five minutes.
- Pack into hot, sterilized jars. Leaving 1/2 inch of head space.
- Adjust caps and process in boiling water –bath for 10 minutes, up to 1,000 feet altitude.
- Yields about six pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.4 Kcal (1115 kJ) | ||
| Calories from fat | 7.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 4781.02mg | 199% | |
| Potassium | 768.63mg | 16% | |
| Total Carbs | 57.11g | 19% | |
| Sugars | 46.73g | 187% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 170.7mg | 285% | |
| Iron | 0.3mg | 2% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.08 Kcal (256 kJ) | ||
| Calories from fat | 1.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 1% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 1096.24mg | 199% | |
| Potassium | 176.24mg | 16% | |
| Total Carbs | 13.09g | 19% | |
| Sugars | 10.72g | 187% | |
| Dietary Fiber | 1.27g | 22% | |
| Protein | 1.02g | 9% | |
| Vitamin C | 39.1mg | 285% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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