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Cavolfiori Sott’Aceto (Pickled Cauliflower) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
Add a photo(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)
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Ingredients
- 2 lbs fresh cauliflower
- 1 tblsp black peppercorns
- 1 small red hot pepper (pepperoncini)
- white wine vinegar
- salt to taste
Directions
- Wash the cauliflower, remove leaves, and keep only the florets.. Place in a pot of boiling, salted water for 10 minutes.
- Stir gently so as not to break the florets.
- Drain in a colander and run under cold water. Let dry and dry with paper towels.
- Crush dried red pepper into small pieces (not with bare hands but with a utensil).
- When the florets are dry, place florets in a glass jar that has been washed, sterilized and dried.
- Layer the florets and alternate pieces of dried red pepper and some black peppercorns.
- Place enough white wine vinegar in a pan to cover cauliflower and bring to a boil.
- Ladle hot vinegar on top of cauliflower in jar and hermetically seal jar. This should be kept in a dry place away from light and can be kept for 6 months. Or tie a ribbon around the top and give as a flavorful gift!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 420g | |
| Calories 124 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Potassium 1281mg | 37% |
| Total Carbs 26.56g | 7% |
| Dietary Fiber 11.8g | 39% |
| Sugars 11.08g | 7% |
| Protein 8.31g | 13% |
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