Cauliflower pickle is a tangy and flavorful addition to any meal. This simple yet delicious recipe combines the crisp texture of cauliflower with a blend of spices and vinegar, creating a savory delight that is perfect for sandwiches, salads, or as a side dish.
- Cut the cauliflower into small, bite-sized florets for even pickling.
- Let the pickle sit for at least 24 hours in the refrigerator to enhance the flavors.
- For added depth, toast the cumin seeds before grinding them.
- Experiment with additional spices like mustard seeds or chili flakes for a spicier or more complex flavor profile.
- Store the pickle in a sterilized jar to extend its shelf life.
With just a few ingredients and easy steps, you’ve made a delightful cauliflower pickle that can complement various dishes. Enjoy this zesty pickle as a snack or enhancement to your meals, and relish the homemade goodness.
Nutrition Facts | |
---|---|
Serving Size | 210 grams |
Energy | |
Calories 190kcal | 9% |
Protein | |
Protein 2.60g | 2% |
Carbohydrates | |
Carbohydrates 40g | 12% |
Fiber 2.71g | 7% |
Sugar 36g | 36% |
Fat | |
Fat 0.75g | 1% |
Saturated 0.19g | 1% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 0.80ug | 0% |
Choline 50mg | 9% |
Vitamin B1 0.07mg | 6% |
Vitamin B2 0.08mg | 6% |
Vitamin B3 0.65mg | 4% |
Vitamin B6 0.23mg | 14% |
Vitamin B9 66ug | 16% |
Vitamin B12 0.00ug | 0% |
Vitamin C 55mg | 61% |
Vitamin E 0.19mg | 1% |
Vitamin K 18ug | 15% |
Minerals | |
Calcium, Ca 45mg | 4% |
Copper, Cu 0.08mg | 9% |
Iron, Fe 2.15mg | 20% |
Magnesium, Mg 27mg | 6% |
Phosphorus, P 63mg | 5% |
Potassium, K 430mg | 13% |
Selenium, Se 1.22ug | 2% |
Sodium, Na 520mg | 35% |
Zinc, Zn 0.46mg | 4% |
Water | |
Water 160g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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