|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.
Serving size: Complete recipe
Calories 2063 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.33 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4966.3 mg206.9%
Total Carbohydrates 518 g172.5%
Dietary Fiber 30.9 g123.7%
Sugars 440.6 g
Protein 23 g46.2%
Vitamin A 106.4% Vitamin C 1136%
Calcium 39.5% Iron 31.5%
*Based on a 2000 Calorie diet