Prep 0 mins
Cook 0 mins
- 2 large cauliflower heads
- 2 cups white pearl onions
- 1 cup pickling salt
- 1 cup sugar
- 3 cups white vinegar
- 2 tablespoons white mustard seeds
- 1 tablespoon celery seed
- 1 small hot pepper
- Wash the cauliflowers and break them into flowerettes.
- Scald, cool, and peel the onions.
- Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
- Drain, rinse in cold water, and drain again.
- Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
- Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
- Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.
I made this same recipe about 2 wks. ago out of the Ball Blue Book for canning and just opened a jar today. While the taste was alright the cauliflower was way too soft. I'm going to make it again and just put the cauliflower in the jars with the onions and then pour the hot pickling juice over it. I think between bring it to a boil with the pickling juice and then another 10 min. in a hot water bath is way too much cooking for the cauliflower. I think I also will use a lot more hot peppers or use red pepper flake in each jar, also. I will review this after I make it again!
This recipe was a disaster for me. If you simmer the veggies anywhere near 10 minutes, they will fall apart while putting them in pickling jars.. only too soften further after adding hot liquid back to jars. Intuitively, I thought vinegar concentration was too high. I cut by 50% while maintaining the sugar to vinegar ratio. You also need way more pickling fluid to fill jars large enough to contain ingredients. After these adjustments, recipe is great.
Had trouble getting all the ingredients, but the concept of blanching the veges in the pickling liquid is brilliant. Well worth a try, even if you need to substitute bits and pieces