Directions:
- Arrange cauliflower and carrots in four half-pint canning jars; set aside.
- Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
- Turn off heat; let steep 5 minutes.
- Pour mixture over the vegetables to cover.
- Cover jars tightly; cool to room temperature, about 1 hour.
- Refrigerate at least three days before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.76 Kcal (171 kJ) | ||
| Calories from fat | 1.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Sodium | 1204.14mg | 50% | |
| Potassium | 180.77mg | 4% | |
| Total Carbs | 3.68g | 1% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 25.37 Kcal (106 kJ) | ||
| Calories from fat | 1.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 749.67mg | 50% | |
| Potassium | 112.54mg | 4% | |
| Total Carbs | 2.29g | 1% | |
| Sugars | 0.74g | 5% | |
| Dietary Fiber | 0.65g | 4% | |
| Protein | 0.52g | 2% | |
| Vitamin C | 7.4mg | 20% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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