Pickled Red Cabbage, Cauliflower and Carrot







A recipe allowed in a / / / / / diet.

Want to make some nice mixed pickles? Here is a quick and easy recipe to help you. With carrot, cauliflower, and red cabbage, these delicious pickles will definitely spice up your burgers!

Nutritional Chart

Calories: 64 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 15 g
  • 3 g
  • 1 g

Ingredients Needed for Pickled Red Cabbage, Cauliflower and Carrot

3 carrots
½ cauliflower
1 red cabbage
celery leaves
1 tablespoon black pepper corns
2 tablespoons of salt
4 cups of water

How to Make Pickled Red Cabbage, Cauliflower and Carrot

  1. Thinly slice the carrots.
  2. Slice the red cabbage in halves and then slice each half in quarters. Break down the cauliflower into bite-sized florets.
  3. Grab 3 jars, around 800 ml each. Fill them with carrot, cauliflower and red cabbage. Press them down and add as many as you can.
  4. Top with celery leaves and peppercorns.
  5. Heat the water in a saucepan over medium heat. Add the salt, and let it boil for 2-3 minutes.
  6. Slowly pour water in the jars, carefully so you don’t overfill them. Secure them with lids and leave them for 2-3 weeks in a cold place.

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