Ease of Preparation: Moderate
Preparation Time: 15 min
plus a week in refrigerator
Servings: makes about 2 quarts or 17 servings
From: Spice Savvy
Pickled Broccoli and Cauliflower
Most any produce can be pickled. Broccoli and cauliflower florets make a nice combination. Here they're spiced with Indian flair.
Ingredients
1 small head broccoli florets
1 small head cauliflower florets
1 tablespoon chopped garlic
2 chili peppers
1/8 teaspoon turmeric
1 teaspoon cumin seed
1 2-inch piece fresh ginger, peeled and grated
1 tablespoon vegetable oil
2 1/2 cups water
2 1/2 cups white wine vinegar
2 teaspoons pickling salt
1 small head cauliflower florets
1 tablespoon chopped garlic
2 chili peppers
1/8 teaspoon turmeric
1 teaspoon cumin seed
1 2-inch piece fresh ginger, peeled and grated
1 tablespoon vegetable oil
2 1/2 cups water
2 1/2 cups white wine vinegar
2 teaspoons pickling salt
Directions
In a medium bowl, toss together the broccoli, cauliflower, spices, and oil. Pack into a canning jar.
Combine the water, vinegar, and salt in a saucepan and heat, stirring, until the salt is dissolved. Pour the liquid over the vegetables, leaving 1/2 inch space at the top of the jar. Place the jar in the refrigerator for about a week, to allow flavors to meld.
Combine the water, vinegar, and salt in a saucepan and heat, stirring, until the salt is dissolved. Pour the liquid over the vegetables, leaving 1/2 inch space at the top of the jar. Place the jar in the refrigerator for about a week, to allow flavors to meld.
Nutrition Facts
As prepared, each serving contains 30 calories, 1g total fat, 0mg cholesterol, 290mg sodium, 4g total carbohydrate and 2g protein.
-
OUR PRODUCTS
-
RECIPES
-
IN-STORE COUPONS
-
OUR VALUES
-
PRESS
-
CUSTOMER SERVICE
visit our family of brands:
© 2012 Frontier Natural Products Co-op. All rights reserved.