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LOCATION: Recipes >> Preserving >> Pickled Cauliflower

Print this Recipe    Pickled Cauliflower

Yield: 7 Pints

4 lb cauliflower florets
12 onions peeled and sliced
1/4 cup salt
1 dried hot red pepper, seeds removed
1/2 ts whole cloves
3/4 cup sugar
1 ts ground turmeric
2 ts whole mustard seed
1 ts whole celery seed
1 1/2 cup white vinegar
1 1/2 cup water

Salt to taste the vegetables and let stand overnight. On the next
day rinse them with cold water several times. Place the red pepper
and cloves in a cheese clothbag. Combine with the remaining
ingredients and boil for 5 minutes. Add the vegetables and cook
just until they begin to loose their crispness about 5-10 minutes.
Do not overcook. Discard the bag of red pepper and cloves and pack
the pickle into hot, sterilized jars. Fill the jars with the liquid
and seal. Process 15 minutes. makes 7 pints

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