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Cauliflower Pickle

Western.Chefs's picture
  Cauliflower head 2 Large
  Medium onions 1 Pound
  Salt 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Ground turmeric 1 Teaspoon
  Whole mustard seed 2 Teaspoon
  Whole celery seed 1 Teaspoon
  Dried hot red pepper 1 Small
  Whole cloves 1⁄2 Teaspoon
  White vinegar 1 1⁄2 Cup (24 tbs)
  Water 1 1⁄2 Cup (24 tbs)

1. Wash the cauliflower and break into flowerettes. Scald the onions, peel and slice. Mix with the cauliflower and salt and let stand overnight. Drain and rinse in cold water. If too salty, soak one hour in cold water and drain.
2. Combine the sugar, turmeric, mustard seed, celery seed and red pepper in an eight-quart kettle. Tie the whole cloves in a cheesecloth and add. Stir in the vinegar and water and boil five minutes.
3. Add the cauliflower and onions and boil until tender but still crisp, or five to ten minutes. Remove and discard cheesecloth bag and red pepper. Pack at once into hot sterile jars and fill the jars with the boiling liquid. Seal at once.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1316 Calories from Fat 60

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 0.91 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2904.6 mg121%

Total Carbohydrates 301 g100.3%

Dietary Fiber 57.7 g230.8%

Sugars 215.5 g

Protein 45 g90.5%

Vitamin A 31.6% Vitamin C 1464.2%

Calcium 65.9% Iron 81.2%

*Based on a 2000 Calorie diet

Cauliflower Pickle Recipe