Cauliflower Pickles
2 lg. heads cauliflower (approximately 4 lbs. trimmed)
1 lb. med. onions (about 12)
1/4 c. salt
3/4 c. sugar
1 tsp. ground turmeric
2 tsp. whole mustard seed
1 tsp. whole celery seed
1 sm. hot dried red pepper
1/2 tsp. whole cloves
1-1/2 c. white vinegar
1-1/2 c. water
Wash cauliflower and break into flowerettes. Scald
the onions, peel and slice. Mix with cauliflower and
salt and let stand overnight. Drain and rinse in cold
water. If too salty, soak one hour in cold water and
drain. Combine the sugar, turmeric, mustard seed,
celery seed and red pepper in an 8-quart kettle. Tie
the whole cloves in a cheesecloth and add. Stir in the
vinegar and water and boil 5 minutes. Add the
cauliflower and onions and boil until tender but still
crisp, or 5-10 minutes. Remove and discard cheesecloth
bag and red pepper. pack at once into hot sterile jars and
fill the jars with the boiling liquid. Seal at once.
Yield: about 7 pints.
Annie's Country Store
P O Box 816
Canyon, Texas 79015
Email:
annies.country@yahoo.com
