• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Print Save Save
  • servings:
  • Summary

    Crisp pickled vegetables are a great starter for Greek meals, which usually begin with small plates such as this platter.

    Ingredients

    • 3 tablespoons coarse salt, plus more for cooking water
    • 1 small head cauliflower (about 1 pound), cut into 1 1/2-inch florets
    • 1/2 pound baby carrots
    • 4 stalks celery, cut diagonally crosswise into 1/3-inch-thick pieces
    • 2 cups white-wine vinegar
    • 1 teaspoon whole black peppercorns
    • 4 dried bay leaves
    • 4 garlic cloves, lightly crushed
    • 1/4 cup sugar
    • 1 jar (12 ounces) pepperoncini, drained

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 231 % Daily Value *
    • Total Fat: 0 g 0.09%
    • Saturated Fat: 0 g 0.03%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 2193 mg 91.38%
    • Calcium: 94 mg 9.37%
    • Potassium: 391 mg 11.16%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.69%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 56 g %
    • Dietary Fiber: 8 g 33%
    • Sugar: 30 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 160.18%
    • Vitamin C 203.23%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables8
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total4 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq