Pickled Cauliflower And Carrots

By á-170456

Ingredients

• 2 medium cauliflower heads - (1 1/2 lbs ea)
• 4 tablespoons salt divided
• 4 cups sliced carrots
• 1 quart white vinegar
• 1 cup sugar
• 1/2 cup dried minced onion
• 2 tablespoons mustard seeds
• 2 teaspoons ground turmeric
• 4 whole peppercorns

Details

Servings 1

Preparation

Step 1

Trim cauliflower and cut into florets (you'll have about 4 quarts). Place cauliflower in a large bowl. Add 2 tablespoons salt. In another bowl, combine carrots with remaining salt. Cover both bowls and let stand 2 hours. Rinse each thoroughly and drain.

Combine vinegar, sugar, minced onion, mustard seeds, turmeric and peppercorns in a very large saucepan; bring to a boil. Add carrots; return to a boil. Reduce heat and simmer, covered, for 5 minutes. Add cauliflower and return to a boil. Reduce heat and simmer, covered, until vegetables are crisp-tender, 6 to 8 minutes.

Pack hot vegetables into hot, clean jars and fill jars with boiling liquid. Let cool, then refrigerate.

This recipe yields ?? servings.