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Delicious Pickled Cauliflower, Carrot, and Jalapeño

 

Delicious Pickled Cauliflower, Carrot, and Jalapeño recipe
27

Yield

24

servings

Prep

20

min

Cook

15

min

Ready

7

days

 

Ingredients

1 green chili peppers
jalapenos or serranos
*
1 carrots
*
1 bunch cauliflower florets
1 head
*
1 onions
*
¼ head garlic
*
spices
*
2 bay leaves
*
2 cloves garlic cloves
2 peppercorns
*
1 small cinnamon
*
¼ teaspoon mustard seeds
*
salt
*
white vinegar
*

Directions

Slice the carrots in rounds. Brake the cauliflower in small pieces and cut the onions in chunks. Cut garlic in such a way that the teeth are in halves. Punch them with a toothpick, so the flavor comes out.

If you want you can slice them in longitudinal cuts, which is the traditional way.

Heat a little bit of oil (like 3 or 4 tablespoons) and place all the vegetables at the same time and mix everything until all the vegetables are covered with a thin layer of oil.

Then fill the jars with the vegetables (the jars by then already have the spices and salt). Apart, heat the vinegar and when it is boiling pour it over the vegetables. Close the jars (following the traditional preserving instructions) and let them boil closed for 15 minutes.

Let stand the pickles for at least a week.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1g (0.0 oz)
Amount per Serving
Calories 50% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 9% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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