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Pickled Broccoli and Cauliflower

Ease of Preparation: Moderate

Preparation Time: 15 min
plus a week in refrigerator

Servings: makes about 2 quarts or 17 servings

From: Test Kitchen

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Pickled Broccoli and Cauliflower

Most any produce can be pickled. Broccoli and cauliflower florets make a nice combination. Here they're spiced with Indian flair.

1  small head broccoli florets
1  small head cauliflower florets
1 tablespoon chopped garlic
2  chili peppers
1/8 teaspoon Frontier Orgamic Turmeric
1 teaspoon Frontier Organic Cumin Seed
1  2-inch piece fresh ginger, peeled and grated
1 tablespoon vegetable oil
2 1/2 cups water
2 1/2 cups white wine vinegar
2 teaspoons Frontier Organic Pickling Spice
1. In a medium bowl, toss together the broccoli, cauliflower, spices, and oil. Pack into a canning jar.
2. Combine the water, vinegar, and salt in a saucepan and heat, stirring, until the salt is dissolved. Pour the liquid over the vegetables, leaving 1/2 inch space at the top of the jar. Place the jar in the refrigerator for about a week, to allow flavors to meld.
Pickling Spice
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This all-purpose pickling blend is great for pickling cucumbers, of course, but it also partners well with many other vegetables as well as fruits.

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Nutrition Facts
As prepared, each serving contains 30 calories, 1g total fat, 0mg cholesterol, 290mg sodium, 4g total carbohydrate and 2g protein.

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