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Pickled Cauliflower

  Cauliflowerets 3 Quart
  Peeled pickling onions 1 1⁄2 Cup (24 tbs)
  Canning salt 1⁄4 Cup (4 tbs)
  Vinegar 1 Quart
  Sugar 2 Cup (32 tbs)
  Mustard seed 2 Tablespoon
  Celery seed 1 Tablespoon
  Turmeric 1 Teaspoon
  Hot red pepper To Taste

Combine cauliflower, onions and salt.
Cover with ice; let stand 2 to 3 hours.
Drain thoroughly.
Combine vinegar, sugar, mustard seed, celery seed and turmeric in a large sauce pot.
Cut two small slits in hot red pepper.
Add pepper to vinegar mixture.
Bring to a boil.
Add cauliflower and onions; return to a boil.
Reduce heat and simmer 7 minutes.
Remove hot red pepper.
Pack hot into hot jars, leaving 1/4 -inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary

Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2857 Calories from Fat 132

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1348.9 mg56.2%

Total Carbohydrates 621 g207.2%

Dietary Fiber 78.2 g312.9%

Sugars 483.2 g

Protein 71 g142%

Vitamin A 8.5% Vitamin C 2218.6%

Calcium 120.1% Iron 136.8%

*Based on a 2000 Calorie diet

Pickled Cauliflower Recipe