Guest guest Posted September 18, 2007 Report Share Posted September 18, 2007 Pickled Cauliflower 4 pounds cauliflower florets 12 onions, peeled and sliced 1/4 cup salt 1 dried hot red pepper, seeds removed 1/2 teaspoon whole cloves 3/4 cup sugar 1 teaspoon ground turmeric 2 teaspoons whole mustard seed 1 teaspoon whole celery seed 1 1/2 cups white vinegar 1 1/2 cups water Salt to taste the vegetables and let stand overnight. On the next day rinse them with cold water several times. Place the red pepper and cloves in a cheesecloth bag. Combine with the remaining ingredients and boil for 5 minutes. Add the vegetables and cook just until they begin to loose their crispness about 5 to 10 minutes. Do not overcook. Discard the bag of red pepper and cloves and pack the pickles into hot, sterilized jars. Fill the jars with the liquid and seal. Process 15 minutes in a boiling-water bath. Yields 7 pints. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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