Pickled cauliflower
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| 2 | To 4 Chile Peppers | |
Directions
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