Pickled Cauliflower Recipe
Ingredients
| Water | 2 Quart | |
| Cider vinegar | 1 Quart | |
| Non iodized salt | 1⁄2 Cup (8 tbs) | |
| Cauliflower head | 5 Large | |
| Garlic powder | 1 Tablespoon | |
| Garlic | 12 Clove (60 gm), peeled | |
| Red peppers | 24 | |
| Dill sprigs | 12 , dried |
Directions
Combine water, vinegar, and salt in large saucepan; bring to boil.
Clean cauliflower; break into florets.
Soak in ice cold water.
Sterilize 12 pint jars.
Put 14 teaspoon garlic powder, 1 garlic clove, 2 peppers, and 1 dill sprig in each jar.
Fill each jar with cauliflower; cover to within 1/2 inch from top of jar with boiling vinegar mixture.
Adjust lids.
Process in boiling-water bath 15 minutes.
Remove jars; cool slowly.
Immediately use or reprocess jars that do not seal.
Clean cauliflower; break into florets.
Soak in ice cold water.
Sterilize 12 pint jars.
Put 14 teaspoon garlic powder, 1 garlic clove, 2 peppers, and 1 dill sprig in each jar.
Fill each jar with cauliflower; cover to within 1/2 inch from top of jar with boiling vinegar mixture.
Adjust lids.
Process in boiling-water bath 15 minutes.
Remove jars; cool slowly.
Immediately use or reprocess jars that do not seal.
Chef
