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Jake & Amos Pickled Sweet Cauliflower, 16 Oz. Jar (Pack Of Six)

Jake & Amos Pickled Sweet Cauliflower, 16 Oz. Jar (Pack Of Six)

Hurry! Only left 10 in stock

Regular price $99.70
Sale price $99.70 Regular price $142.43
SAVE 30%
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SKU

WBGROB01MRAYSGM

Vendor

Jake & Amos

Product Type

Ketchup, Mustard & Relishes


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Description

This ''Fragrantly'' White And Crunchy Cauliflower Retains Its Natural Harvest Color As Well As Its Great Healthy Taste. Flavored With Just A Hint Of Sweetness, Pickled Sweet Cauliflower By Jake & Amos Will Always Make A Tasty Addition To Any Party Platter, Formal Meal Or Picnic Lunch.

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Frequently Asked Questions

  • Q: What is the flavor profile of Jake & Amos Pickled Sweet Cauliflower? A: Jake & Amos Pickled Sweet Cauliflower features a unique flavor profile that combines a hint of sweetness with the natural crunchiness of fresh cauliflower. It's a delightful addition to various dishes and perfect for enhancing party platters.
  • Q: How should I store the pickled cauliflower after opening? A: After opening, it's best to store Jake & Amos Pickled Sweet Cauliflower in the refrigerator to maintain freshness. Ensure the jar is tightly sealed to prevent spoilage and enjoy within a reasonable time for the best taste.
  • Q: Can I use pickled sweet cauliflower in recipes? A: Absolutely! Jake & Amos Pickled Sweet Cauliflower can be used in a variety of recipes, including salads, sandwiches, and as a side dish. Its sweet and tangy flavor complements many meals, making it versatile for both casual and formal dining.
  • Q: Is this product gluten-free and suitable for special diets? A: Yes, Jake & Amos Pickled Sweet Cauliflower is gluten-free and made with high-quality ingredients, making it suitable for various diets, including vegetarian and vegan options.
  • Q: Where is Jake & Amos Pickled Sweet Cauliflower produced? A: This product is freshly made in Lancaster County, Pennsylvania, by Jake & Amos, a brand renowned for its classic Amish foods and commitment to using only the finest ingredients.
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