Pickled cauliflower
Pickled cauliflower recipe in the canning category
Recipe ingredients:
- 3 pounds cauliflower, cut into florets or 1 inch pieces
- 8 onions, sliced
- 3 tablespoons salt, dissolved in 2 quarts water
- 1 small, dried hot red pepper
- 3 whole cloves
- 1/2 cup granulated sugar
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon celery seed
- 1 1/2 teaspoons white mustard seed
- 1 1/4 cups white vinegar
- 1 1/4 cups water
Recipe method:
- Place cauliflower and onions in a bowl.
- Cover with salt water. 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 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.
Tags: pickled, cauliflower, recipe, canning, recipes, cooking