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Cauliflower Pickles

Western.Chefs's picture
Ingredients
  Salt 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Cauliflower head 2 Medium, cut into flowerets
  Carrots 2 Medium, thinly sliced
  Canning caps 5 Pint (Five 1 Pint Jar)
  White vinegar 2 Cup (32 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Mustard seeds 2 Teaspoon
  Crushed red pepper 1 Teaspoon
  Celery seeds 1 Teaspoon
  Whole cloves 1⁄2 Teaspoon
  Dill sprigs 5
Directions

1. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt dissolves. Add cauliflower and carrots; cover and let stand in cool place about 6 hours.
2. Prepare jars and caps for processing
3. Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart Dutch oven or heavy saucepot over high heat, heat vinegar, sugar, mustard seeds, crushed red pepper, celery seeds, cloves, and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally.
4. In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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