Japanese Pickled Cauliflower with Cola
Yield
1 quartPrep
30 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cauliflower florets
separated, into flowerets, washed,, and drained |
*
|
| 1 | medium |
green bell peppers
washed, cored, seeded, and cut into 2 inch strips |
|
| 1 | x |
water
boiling |
*
|
| ½ | cup |
celery
very thinly sliced |
|
| ¾ | cup |
cola
|
*
|
| 6 | tablespoons |
white wine vinegar
or white vinegar |
|
| ¼ | cup |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cauliflower florets
separated, into flowerets, washed,, and drained |
*
|
| 1 | medium |
green bell peppers
washed, cored, seeded, and cut into 2 inch strips |
|
| 1 | x |
water
boiling |
*
|
| 118 | ml |
celery
very thinly sliced |
|
| 177 | ml |
cola
|
*
|
| 9E+1 | ml |
white wine vinegar
or white vinegar |
|
| 59 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
Directions
In a large bowl, combine the cauliflower flowerets and bell pepper strips.
Cover with boiling water.
Let stand for 2 minutes, drain thoroughly.
Add the celery.
In a small pan, heat the cola, wine/white vinegar, sugar, and salt.
Pour over vegetables.
Toss lightly with a fork, and pack into 1-quart glass jars.
Push down lightly so the liquid covers the vegetables.
Cover and chill overnight.
This keeps in the refrigerator for several days.
