Directions:
- Blanch cauliflower for one minute. Drain and shock in cold water.
- Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
- In the saucepan combine remaining ingredients.
- Bring to a boil and simmer until the sugar desolves.
- Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
- Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
- This can be processed in a boiling water bath for 15 minutes to can. If.
- Using this method make plenty to make it worth the effort.
- Store in a dark cool place.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.17 Kcal (281 kJ) | ||
| Calories from fat | 5.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 0% | |
| Sodium | 524.19mg | 22% | |
| Potassium | 355.68mg | 8% | |
| Total Carbs | 11.67g | 4% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 0.1mg | 0% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.34 Kcal (152 kJ) | ||
| Calories from fat | 2.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.33g | 1% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 283.59mg | 22% | |
| Potassium | 192.42mg | 8% | |
| Total Carbs | 6.31g | 4% | |
| Sugars | 3.45g | 25% | |
| Dietary Fiber | 1.61g | 12% | |
| Protein | 0.92g | 3% | |
| Vitamin C | 14.3mg | 44% | |
| Vitamin A | 0.4mg | 22% | |
| Calcium | 21mg | 4% | |
* 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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