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Cauliflower Salad for Winter

Love putting up preserves? Then this recipe is for you — copy it down! I can every year: the usual jams, tomatoes, and cucumbers, plus some new winter salad recipe each season. This year it was a cauliflower salad for winter, and here's how it's made.

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Cauliflower salad for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 1 g
Fats 0 % 0 g
Carbohydrates 86 % 6 g
27 kcal
GI: 83 / 0 / 17
  • Break the cauliflower into florets and rinse them well. Wash the carrots and cut them into rounds. Take the bell pepper, cut out the seeds, and cut it into squares. Peel the onions. Now place the carrots, onions, pepper, and spices in the bottom of clean jars, then pack the jars tightly to the top with the cauliflower florets. Make the marinade and bring it to a boil. Fill the jars with boiling water, cover with lids, and let them stand for 2 to 3 minutes. Drain the water from the jars and immediately pour in the boiling marinade. Add a drop of vinegar essence and seal 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
  • Cloves - 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 cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Hot chili pepper - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Allspice - 263  kcal/100g

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