Canning Recipes

Pickled Cauliflower II
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 pounds cauliflower florets
12 onions -- peeled and sliced
1/4 cup salt
1 dried hot red pepper -- seeds removed
1/2 teaspoon whole cloves
3/4 cup sugar
1 teaspoon ground turmeric
2 teaspoons whole mustard seed
1 teaspoon whole celery seed
1 1/2 cups white vinegar
1 1/2 cups water

Salt to taste the vegetables and let stand overnight. On the next day
rinse them with cold water several times.

Place the red pepper and cloves in a cheesecloth bag. Combine with the
remaining ingredients and boil for 5 minutes. Add the vegetables and cook
just until they begin to loose their crispness about 5 to 10 minutes. Do
not overcook.

Discard the bag of red pepper and cloves and pack the pickles into hot,
sterilized jars. Fill the jars with the liquid and seal. Process 15
minutes in a boiling-water bath.

This recipe yields 7 pints.

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