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    You are in: Home / Recipes / Pickled Cauliflower With Red Onion Recipe
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    Pickled Cauliflower With Red Onion

    Pickled Cauliflower With Red Onion. Photo by pammyowl

    1/1 Photo of Pickled Cauliflower With Red Onion

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    threeovens's Note:

    The red onion bleeds just enough to lend a pretty pink color. This would be good alone or as part of an antipasti plate. Pair with meats and cheeses.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
    2. 2
      Pack the cauliflower, onion, and garlic into a quart jar.
    3. 3
      To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
    4. 4
      Pour the hot brine over the cauliflower and let cool to room temperature.
    5. 5
      Cover and refrigerate overnight or up to 1 week.

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    Ratings & Reviews:

    • on August 29, 2013

      45

      This recipe needs a bit of tweaking, but it was quite tasty! I found the vinegar solution was not enough to fill the jar, but that may have been because I didn't pack the veg tightly enough, so then I added more vinegar, so of course then it was too sour, so I had to add more sugar. Nonetheless it was a fun experiment!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pickled Cauliflower With Red Onion

    Serving Size: 1 (969 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 291.0
     
    Calories from Fat 11
    92%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 117.2 mg
    4%
    Total Carbohydrate 52.6 g
    17%
    Dietary Fiber 8.5 g
    34%
    Sugars 35.5 g
    142%
    Protein 7.3 g
    14%

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