Old Fashioned Cauliflower Pickles
|Cauliflower head||3 Large, rinsed|
|Water||3 Cup (48 tbs)|
|White vinegar||1 Quart|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Dried onion flakes||1⁄2 Cup (8 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Mustard seed||2 Teaspoon|
|Celery seed||2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Dried red pepper||1|
|Pimiento||1 Can (10 oz), drained and cut into strips|
Remove large leaves from cauliflower; break into flowerets.
Bring 4 quarts water to boiling in a large sauce pot.
Cover; remove from heat and let stand while preparing the vinegar mixture.
Put 1 1/2 quarts water into a large saucepan.
Add vinegar, sugar, onion flakes, salt, mustard seed, celery seed, and turmeric.
Tie cloves and red pepper in cheesecloth.
Add to vinegar mixture.
Bring to boiling.
Boil, uncovered, 5 minutes.
Drain water from cauliflower.
Pour hot vinegar mixture over cauliflower.
Return to boiling point and cook about 5 minutes, or until cauliflower is crisp tender.
Remove spice bag.
Ladle cauliflower mixture into clean, hot jars.
Seal, following manufacturer's directions.
Process 15 minutes in boiling water bath
Cool and store.
For a boiling water bath, put a rack in a saucepot and set filled jars on rack.
Pour in boiling water to cover 1 or 2 inches above jars.
Cover saucepot and bring water to boiling before starting the timing.