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Old Fashioned Cauliflower Pickles Recipe
|Cauliflower head||3 Large, rinsed|
|Water||3 Cup (48 tbs)|
|White vinegar||1 Quart|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Dried onion flakes||1⁄2 Cup (8 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Mustard seed||2 Teaspoon|
|Celery seed||2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Dried red pepper||1|
|Pimiento||1 Can (10 oz), drained and cut into strips|
Serving size: Complete recipe
Calories 2935 Calories from Fat 81
% Daily Value*
Total Fat 10 g15%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5746.4 mg239.4%
Total Carbohydrates 705 g235.1%
Dietary Fiber 82.1 g328.4%
Sugars 588.7 g
Protein 66 g131.9%
Vitamin A 163.3% Vitamin C 2562.7%
Calcium 97.3% Iron 140.6%
*Based on a 2000 Calorie diet
Bring 4 quarts water to boiling in a large sauce pot.
Cover; remove from heat and let stand while preparing the vinegar mixture.
Put 1 1/2 quarts water into a large saucepan.
Add vinegar, sugar, onion flakes, salt, mustard seed, celery seed, and turmeric.
Tie cloves and red pepper in cheesecloth.
Add to vinegar mixture.
Bring to boiling.
Boil, uncovered, 5 minutes.
Drain water from cauliflower.
Pour hot vinegar mixture over cauliflower.
Return to boiling point and cook about 5 minutes, or until cauliflower is crisp tender.
Remove spice bag.
Ladle cauliflower mixture into clean, hot jars.
Seal, following manufacturer's directions.
Process 15 minutes in boiling water bath
Cool and store.
For a boiling water bath, put a rack in a saucepot and set filled jars on rack.
Pour in boiling water to cover 1 or 2 inches above jars.
Cover saucepot and bring water to boiling before starting the timing.