Cauliflower Pickles Recipe
Are you looking for a food lovers delight Cauliflower Pickles recipe? This is the best recipe of Vegetable I have ever made. Cauliflower Pickles makes a yummy Side Dish. A family favorite that is feasted upon every weekend, this Cauliflower Pickles recipe should not be missed!
Ingredients
1/2 cup salt
Water
2 medium-sized heads cauliflower , cut into flowerets
2 medium-sized carrots, thinly sliced
5 1-pint canning jars and caps
2 cups white vinegar
3/4 cup sugar
2 teaspoons mustard seeds
1 teaspoon crushed red pepper
1 teaspoon celery seeds
1/2 teaspoon whole cloves
5 dill sprigs
Directions
1. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt dissolves. Add cauliflower and carrots; cover and let stand in cool place about 6 hours.
2. Prepare jars and caps for processing
3. Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart Dutch oven or heavy saucepot over high heat, heat vinegar, sugar, mustard seeds, crushed red pepper, celery seeds, cloves, and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally.
4. In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal
2. Prepare jars and caps for processing
3. Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart Dutch oven or heavy saucepot over high heat, heat vinegar, sugar, mustard seeds, crushed red pepper, celery seeds, cloves, and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally.
4. In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal
