|Cauliflower heads||2 Medium|
|White onions||2 Cup (32 tbs) (Tiny)|
|Salt||3⁄4 Cup (12 tbs)|
|Ice cubes||2 Cup (32 tbs)|
|White vinegar||2 Quart|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Ground turmeric||2 Teaspoon|
|Mustard seed||2 Tablespoon|
|Celery seed||1 Tablespoon|
|Hot red pepper||1|
Divide cauliflower into flowerets.
There should be 2 quarts.
Scald and peel onions.
Add salt to vegetables; mix with ice cubes; cover with more ice cubes.
Let stand for 3 hours.
Mix remaining ingredients in large kettle; bring to boil, stirring to dissolve sugar.
Add cauliflower and onions.
Cook for 10 minutes, or until tender but not soft.
Pack in hot sterilized pint jars.
Reheat liquid to boiling; pour over vegetables and seal