Pickled Cauliflower

Recipe Ingredients

2 cups	292g / 10oz	Cauliflower heads (large)
2 cups	125g / 4.4oz	Pearl onions
1 cup	237ml	Pickling salt
1 cup	198g / 7oz	Sugar
3 cups	711ml	White vinegar
2 tablespoons	30ml	Mustard seeds
1 tablespoon	15ml	Celery seeds
1 tablespoon	15ml	Hot pepper (small)

Recipe Instructions

Wash the cauliflower and break into flowerets. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.

Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.

Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.

This recipe yields 4 pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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