Cauliflower Pickles Recipe
Ingredients
| Salt | 1/2 Cup (16 tbs) | |
| Water | ||
| 2 medium-sized heads cauliflower , cut into flowerets | ||
| 2 medium-sized carrots, thinly sliced | ||
| 5 1-pint canning jars and caps | ||
| White vinegar | 2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Mustard seeds | 2 Teaspoon | |
| Red pepper | 1 Teaspoon, crushed | |
| Celery seeds | 1 Teaspoon | |
| Whole Cloves | 1/2 Teaspoon | |
| Dill sprigs | 5 | |
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
Chef
