Canning Recipes




Cauliflower Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 quarts cauliflower florets - (abt 3 med heads)
2 cups sliced onion -- sliced
1 cup red pepper cut into strips
1/4 cup salt
2 quarts ice cubes - (2 trays)
1 quart white vinegar, 5% acidity
2 cups sugar
1 tablespoon mustard seeds
1 tablespoon celery seeds
1 teaspoon turmeric
1 hot red pepper

Wash cauliflower; divide into florets. Combine cauliflower, sliced onion,
red pepper strips, and salt. Cover with ice and let stand 3 to 4 hours.
Drain well.

Combine remaining ingredients. Bring to a boil. Add vegetables; boil 10
minutes or until vegetables are tender-crisp.

Remove hot red pepper from vegetable mixture. Pack hot vegetables into
hot pint jars. Cover with boiling liquid to 1/2-inch from top of jar.
Cut hot red pepper into 5 pieces and add one piece to each jar. Adjust
jar lids.

Process 5 minutes in boiling water. (Start to count processing time as
soon as water in canner returns to boiling.) Remove jars.

Set jars upright on a wire rack or folded towel to cool. Place them
several inches apart.

This recipe yields 5 pints.





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