Directions:
- Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
- MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
- SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.58 Kcal (1083 kJ) | ||
| Calories from fat | 25.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 4% | |
|---|---|---|---|
| Sodium | 11647.46mg | 485% | |
| Potassium | 565.49mg | 12% | |
| Total Carbs | 48.91g | 16% | |
| Sugars | 34.06g | 136% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 40.8mg | 68% | |
| Iron | 1.2mg | 7% | |
| Calcium | 133.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 31 Kcal (130 kJ) | ||
| Calories from fat | 3.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 4% | |
|---|---|---|---|
| Sodium | 1396.35mg | 485% | |
| Potassium | 67.79mg | 12% | |
| Total Carbs | 5.86g | 16% | |
| Sugars | 4.08g | 136% | |
| Dietary Fiber | 0.58g | 19% | |
| Protein | 0.72g | 12% | |
| Vitamin C | 4.9mg | 68% | |
| Iron | 0.1mg | 7% | |
| Calcium | 16mg | 13% | |
* 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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