Cauliflower Pickles
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 gallon cauliflower
1 1/2 qt. onions
2 green peppers
1/2 cup salt
5 cups sugar
5 cups vinegar
1/2 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons mustard seed

Preparation

1 Cut cauliflower into florets. Mix salt and vegetables. Put in a bowl with ice and let stand 3 hours. Drain well and add rest of ingredients. Place in a kettle. Heat to scalding point. Seal in sterilized jars. Makes about 8 pints.

About


Serve as an alternative to cucumber pickles with sandwiches or burgers or add to cocktails for a twist.