Pickled Cauliflower
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 heads cauliflower
2 cups sm. white onions
1 cup pickling salt
1 cup sugar
3 cups white vinegar
2 tablespoons white mustard seeds
1 tablespoon celery seeds
1 sm. red hot pepper

Preparation

1 Wash cauliflower, break into flowerets. Scald, cool, peel the onions. Mix vegetables with salt. Add just enough water to cover. Let stand 18 hours. Drain. Rinse in cold water. Drain. 2 Dissolve sugar in vinegar. Add seeds, hot peppers. Bring to a boil. Add vegetables. Simmer 10 minutes or until barely tender. Pack vegetables in hot jars. Fill with boiling hot liquid. Seal. Makes 4 pints.

About


Cauliflower that has been preserved by soaking it in an acidic solution, such as vinegar.