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LOCATION: Recipes >> Preserving >> Pickled Cauliflower 03

Print this Recipe    Pickled Cauliflower 03

Sweet Pickled Cauliflower

1 large cauliflower (about 2 lbs, trimmed)
2 oz salt
1 pt water
8 oz onions
1 lb sugar
1 pint wine vinegar
1 tbsp mustard seed
2 short pieces cinnamon bark
1/2 tsp cloves
1/2 tsp allspice

Trim the cauliflower and divide it into florets. Blanch the florets
in boiling salted water for 5 minutes. Drain them and run cold
water through them immediately. Slice the onions and layer them
with cauliflower into sterilized jars. Heat the vinegar mixture
into the jars. The florets should be submerged. Cover and seal
while hot. Ready to eat in a week, the pickle will keep in a cool
place all year. Makes approximately 3 lbs pickles.

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