Guest guest Posted May 28, 2009 Report Share Posted May 28, 2009 Pickled Cauliflower 3 heads cauliflower, cut into small florets and washed 8 cups white distilled vinegar 8 cups water 1/4 cup salt 1/4 cup yellow mustard seeds 12 cloves garlic 12 small chile peppers Steam cauliflowerets over boiling water 1 minute. Simmer vinegar, water, salt, and mustard seeds in a 5-quart saucepan 5 minutes. Pack each sterile jar with 2 cloves garlic, 2 dill heads, and 2 chile peppers. Pack warm cauliflower in each jar. leaving ¼ inch headspace. Cover with vinegar solution, leaving 1/4 inch headspace. Cap and seal. Process 15 minutes in a boiling water-bath canner. Store jars 3 weeks to allow flavors to develop. Quote Link to comment Share on other sites More sharing options...
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