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Pickled Cauliflower




Source of Recipe


Ezboard


List of Ingredients




3 lbs. cauliflower (cut into florets or 1-inch pieces)
8 onions, sliced
3 T. salt, dissolved in 2 qt. water
1 small, dried hot red pepper
3 whole cloves
1/2 C. sugar
3/4 tsp. ground turmeric
3/4 tsp. celery seed
1 1/2 tsp. white mustard seed
1 1/4 C. white vinegar
1 1/4 C. water


Recipe



Place cauliflower and onions in a bowl.
Cover with salt water and let stand overnight.
Next day, drain and rinse vegetables several times with cold water. Set aside.
Tie hot pepper and cloves in cheesecloth bag.
Add spice bag to remaining ingredients in a large pot.
Bring to a boil and boil for 5 minutes.
Add vegetables and cook until barely tender (about 5 minutes). Do not overcook.
Remove spice bag.
Pack cauliflower and onions into clean, hot jars, leaving 3/4-inch headspace.
Cover with boiling liquid, leaving 1/2-inch headspace; seal.
Process in boiling water bath for 15 minutes.
Yields 5 pints.