pickled cauliflower

Categories
Pickles
Vegetables
Yield
4 servings
MeasureIngredient
Large Heads Cauliflower
2 cups Pearl Onions
1 cup Pickling Salt
1 cup Sugar
3 cups White Vinegar
2 tablespoons Mustard Seeds
1 tablespoon Celery Seeds
To 4 Chile Peppers

Break the cauliflowers into flowerettes. Scald briefly in boiling water, cool, and peel the onions. Mix the vegetables with the salt, in a bowl, add enough water to cover, and let stand overnight. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the spices and chiles and bring to a boil. Add the vegetables and simmer for 6-8 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling liquid and seal. Makes 4 pints.

Submitted By JIM WELLER On 03-30-95

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