FBD

Pickled Cauliflower

IndianVegetarianIntermediate5 minBy Northstar

Ingredients

Servings
4
  • 3 lb cauliflower (cut into florets or 1-inch pieces)
  • 8 each onions, sliced
  • 3 tbsp salt, dissolved in 2 quarts water
  • 1 each dried hot red pepper
  • 3 each whole cloves
  • 0.5 cup granulated sugar
  • 0.8 tsp ground turmeric
  • 0.8 tsp celery seed
  • 0 tsp white mustard seed
  • 0 cup white vinegar
  • 0 cup water

Instructions

  1. 1

    Place cauliflower and onions in a bowl; cover with salt water; let stand overnight.

  2. 2

    Next day, drain and rinse vegetables several times with cold water.

  3. 3

    Tie hot pepper and cloves in cheesecloth bag.

  4. 4

    Add spice bag to remaining ingredients in a large pot; bring to a boil and boil 5 minutes.

  5. 5

    Add vegetables and cook until barely tender (about 5 minutes).

  6. 6

    Do not overcook.

  7. 7

    Remove spice bag.

  8. 8

    Pack cauliflower and onions into clean, hot jars, leaving 3/4-inch headspace.

  9. 9

    Cover with boiling liquid, leaving 1/2-inch headspace; seal.

Tags

greekjoy-of-canning