CANNING RECIPE: Pickled Cauliflower

12-cups of 1- to 2-inch cauliflower flowerets
4-cups white vinegar
2-cups sugar
2-cups thinly sliced onions
1-cup diced sweet red peppers
2-tbsp mustard seed
1-tbsp celery seed
1-tsp turmeric
1-tsp hot red pepper flakes
Pickling salt

Wash cauliflower flowerets
Remove stems and blemished outer leaves
Boil in salt water (4 tsp pickling salt per gallon of water) for 3 minutes
Drain and cool
Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan
Bring to a boil and simmer 5 minutes
Distribute onion and diced pepper among jars
Fill jars with cauliflower flowerets and pickling solution, leaving 1/2-inch headspace
Adjust lids and process 10 minutes

Yield: About 9 half-pints
 

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