Cauliflower salad for winter
Composition / ingredients
10
servings:
Cooking method
To do this, we disassemble the cauliflower into inflorescences and rinse thoroughly. Then I wash the carrots and cut them into mugs. Now we take the Bulgarian pepper, cut out the seeds from it and cut into squares. After that, we peel the onion from the husk. Now we put carrots, onions, peppers and spices on the bottom of the washed cans. Now we fill the jars very tightly to the top with inflorescences. Make the marinade and bring it to a boil. After that, fill the jars with boiling water, cover with lids and let stand for 2-3 minutes.
Then drain the water from the cans and immediately pour boiling marinade. Then pour in a drop of acetic essence and roll up the jars.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cauliflower - 28 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
