Califlower - Pickled

By á-47

Makes 3 pints

Ingredients

• 1 large head cauliflower
• 2 tea. canning and pickling salt
• 2 1/4 cups white vinegar (5% acidity)
• 1 cup sugar
• 1 cup thin onion slices
• 1/2 cup diced red bell pepper
• 1 Tbsp. mustard seeds
• 1 12 tea. celery seeds
• 1/2 tea. ground turmeric
• 1/2 tea. dried crushed red pepper

Preparation

Step 1

Sterilize jars

Rinse cauliflower, and cut into 1 to 2" florets to measure 6 cups. Bring 2 qt. water and salt to a boil in a 6 qt. saucepan.
Add cauliflower; blanch 3 minutes. Drain and cool.

Combine vinegar and next 7 ingredients in a large stainless steel saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Stir drained cauliflower into vinegar-vegetable mixture to distribute. Using a slotted spoon, transfer hot vegetables to hot jars, leaving 1/2" headspace. Cover vegetables with hot pickling liquid, leaving 1/2" headspace.

Seal and process jars for 10 minutes.