Post by auntieemu on Mar 5, 2006 17:40:05 GMT -5
Pickled Cauliflower
makes about 7 pints
4 pounds cauliflower, washed and broken into flowerettes.
1 pound medium onions, scalded, peeled and sliced.
1/4 cup salt
3/4 cup sugar
1 teaspoon ground turmeic
2 teaspoons whole mustard seed
1 teaspoon whole celery seed
1 small dried hot red pepper
1/2 teaspoon whole cloves
1 1/2 cups white vinegar (edited to add this line!)
1 1/2 cups water
Mix onion, cauliflower and salt, let stand overnight. Drain and rinse in cold water. If too salty, soak one hour in cold water and drain.
Combine sugar, turmeric, mustard seed, celery seed and red pepper in 8 quart kettle. Tie cloves in a cheesecloth and add. Stir in vinegar and water. Boil five minutes.
Add the cauliflower and onions and boil until tender-crisp, about 5 to 10 minutes. Remove and discard cheesecloth bag and red pepper. Pack at once into hot sterile jars and fill jars with boiling liquid. Seal at once.
makes about 7 pints
4 pounds cauliflower, washed and broken into flowerettes.
1 pound medium onions, scalded, peeled and sliced.
1/4 cup salt
3/4 cup sugar
1 teaspoon ground turmeic
2 teaspoons whole mustard seed
1 teaspoon whole celery seed
1 small dried hot red pepper
1/2 teaspoon whole cloves
1 1/2 cups white vinegar (edited to add this line!)
1 1/2 cups water
Mix onion, cauliflower and salt, let stand overnight. Drain and rinse in cold water. If too salty, soak one hour in cold water and drain.
Combine sugar, turmeric, mustard seed, celery seed and red pepper in 8 quart kettle. Tie cloves in a cheesecloth and add. Stir in vinegar and water. Boil five minutes.
Add the cauliflower and onions and boil until tender-crisp, about 5 to 10 minutes. Remove and discard cheesecloth bag and red pepper. Pack at once into hot sterile jars and fill jars with boiling liquid. Seal at once.
