Pickled Cauliflower III

By á-170456

Ingredients

• 3 quarts cauliflower flowerets - (2 lg heads)
• 1 1/2 cups peeled pickling onions
• 1/4 cup canning salt
• 2 cups sugar
• 2 tablespoons mustard seed
• 1 tablespoon celery seed
• 1 teaspoon turmeric
• 1 quart vinegar
• 1 hot red pepper (optional)

Details

Servings 5

Preparation

Step 1

Combine cauliflowerets, onions and salt. Cover with ice; let stand 2 to 3 hours. Drain; rinse and drain thoroughly.

Combine sugar, mustard seed, celery seed, turmeric and vinegar in large saucepot. Cut two small slits in hot red pepper. Add pepper to vinegar mix, if desired. Bring to boil. Add cauliflowerets and onions; return to boil. Reduce heat and simmer 5 minutes.

Remove hot pepper. Pack hot vegetables and liquid into hot jars, leaving 1/4-inch headspace. Adjust lids. Process 10 minutes in boiling-water canner.

This recipe yields about 5 pints.