Canning Recipes Cauliflower Pickles Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 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. © 2008 canning-recipes.com contact