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  Cauliflower pieces 8 Cup (128 tbs)
  Pearl onions 3 Cup (48 tbs), peeled
  Sweet red pepper 1 Cup (16 tbs), cut up
  Green pepper 1 Cup (16 tbs), cut up
  Pickling salt 1⁄2 Cup (8 tbs)
  White vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 2 Cup (32 tbs)
  Cinnamon stick 3 Inch (1 stick)
  Whole cloves 1⁄2 Teaspoon
  Peppercorns 1⁄2 Teaspoon
  Allspice berries 1⁄2 Teaspoon

Combine first four ingredients in a bowl.
Have cauliflower pieces fairly uniform in size, and cut-up peppers prepared in either strips or small squares.
Sprinkle with salt; let stand overnight.
In the morning rinse lightly with fresh cold water and drain.
Combine vinegar and sugar in large saucepan; add spices tied in cheesecloth.
Heat to boiling point; boil for 5 minutes; remove from heat and immediately add vegetables, mixing well.
Let stand 2 hours, then return to heat and bring just to the boiling point.
Pack in hot sterilized pint jars.

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