Pickled Cauliflower

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READY IN: 18hrs 10mins
SERVES: 4
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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