Directions:
- Separate cauliflower into flowerettes and parboil to preferred texture. Drain and cool quickly with ice water.
- Dissolve salt in water; use brine to soak cauliflower for 1-2 days. Drain and rinse.
- Boil vinegar with pickling spices and honey, just until honey is thoroughly dissolved. Use a nonreactive pan such as corning ware, pyrex, or stainless steel.
- Add cauliflower, along with more vinegar and honey if needed to cover. Siimmer about 2 minutes.
- Pour into jar, crock, or ziplock bag. Add olives and refrigerate for at least 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.89 Kcal (180 kJ) | ||
| Calories from fat | 21.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 4% | |
|---|---|---|---|
| Sodium | 466.79mg | 19% | |
| Potassium | 106.87mg | 2% | |
| Total Carbs | 3.42g | 1% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 0.1mg | 0% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 41.73 Kcal (175 kJ) | ||
| Calories from fat | 20.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 4% | |
|---|---|---|---|
| Sodium | 454.14mg | 19% | |
| Potassium | 103.97mg | 2% | |
| Total Carbs | 3.32g | 1% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 0.1mg | 0% | |
| Calcium | 18.4mg | 2% | |
* 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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