|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.