Skip to content

Beta This app is in Beta Testing

Pickled Cauliflower

No ratings yet
  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

  1. Onions
  2. Pepper
  3. Vinegar
  4. Water
  5. 1 teaspoonful of salt
  6. Sugar
  7. Pickled onions
  8. Brown sugar
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 4 qt.
  2. cauliflower broken into pieces 2 c.
  3. brown sugar 1 Tb.
  4. salt 1/2 tsp.
  5. pepper 1 qt.
  6. vinegar 1 pt.
  7. water Select firm heads of cauliflower and break them into sections or flowerets.
  8. Immerse these in cold water to which has been added 1 teaspoonful of salt to the quart.
  9. Allow the cauliflower to stand for 1 hour in the salt water.
  10. Remove from the water, and put over the fire to cook in salt water of the same proportion as that used for soaking.
  11. Cook until the cauliflower is quite tender, but not so tender as it would be cooked to serve at the table.
  12. If this is done, the cauliflower will darken and break into pieces.
  13. It should be firm enough not to crush or break easily when it is packed into the jars.
  14. When properly cooked, pack closely into jars, add the sugar, salt, and pepper to the vinegar and water, heat to the boiling point, and pour this liquid over the cauliflower, completely covering it.
  15. Seal while hot, allow to cool, and store.
  16. 95.
  17. PICKLED ONIONS.--Pickled onions are well liked by many.
  18. For pickling purposes, medium small onions of uniform size are most suitable.
  19. Owing to their nature, onions cannot be pickled so quickly as some of the vegetables mentioned, but, otherwise, the work is done in practically the same way.

Plating

Cookware for this recipe

  • Saucepan