Canning Recipes




Pickled Cauliflower III
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 quarts cauliflower flowerets - (2 lg heads)
1 1/2 cups peeled pickling onions
1/4 cup canning salt
2 cups sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
1 quart vinegar
1 hot red pepper -- (optional)

Combine cauliflowerets, onions and salt. Cover with ice; let stand 2 to 3
hours. Drain; rinse and drain thoroughly.

Combine sugar, mustard seed, celery seed, turmeric and vinegar in large
saucepot. Cut two small slits in hot red pepper. Add pepper to vinegar
mix, if desired. Bring to boil. Add cauliflowerets and onions; return to
boil. Reduce heat and simmer 5 minutes.

Remove hot pepper. Pack hot vegetables and liquid into hot jars, leaving
1/4-inch headspace. Adjust lids. Process 10 minutes in boiling-water
canner.

This recipe yields about 5 pints.





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