Directions:
- Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.86 Kcal (1632 kJ) | ||
| Calories from fat | 6.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 1% | |
|---|---|---|---|
| Sodium | 215.84mg | 9% | |
| Potassium | 1699.06mg | 36% | |
| Total Carbs | 68.88g | 23% | |
| Sugars | 43.26g | 173% | |
| Dietary Fiber | 12.88g | 52% | |
| Protein | 9.2g | 18% | |
| Vitamin C | 166.1mg | 277% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.3mg | 7% | |
| Calcium | 225.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 38.54 Kcal (161 kJ) | ||
| Calories from fat | 0.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 1% | |
|---|---|---|---|
| Sodium | 21.34mg | 9% | |
| Potassium | 167.96mg | 36% | |
| Total Carbs | 6.81g | 23% | |
| Sugars | 4.28g | 173% | |
| Dietary Fiber | 1.27g | 52% | |
| Protein | 0.91g | 18% | |
| Vitamin C | 16.4mg | 277% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 0.1mg | 7% | |
| Calcium | 22.3mg | 23% | |
* 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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