Canning Recipes




Pickled Cauliflower
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 large cauliflower heads
2 cups pearl onions
1 cup pickling salt
1 cup sugar
3 cups white vinegar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 small hot pepper

Wash the cauliflower and break into flowerets. Scald, cool, and peel the
onions. Mix the vegetables with the salt, add just enough water to cover,
and let stand about 18 hours.

Drain, rinse in cold water, and drain again. Dissolve the sugar in the
vinegar, add the seeds and hot pepper and bring to a boil. Add the
vegetables and simmer for 10 minutes, or until the vegetables are barely
tender.

Pack the vegetables into hot jars, fill the jars with the boiling-hot
liquid and seal.

This recipe yields 4 pints.




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