|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|
|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.