Cauliflower Pickles

Oxmoor House
4 pints


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3 quarts cauliflower flowerets (about 2 large heads)
1 1/2 cups tiny pickling onions, peeled
1/4 cup salt
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 red pepper pod (optional)
1 teaspoon ground turmeric
1 quart white vinegar
2 cups sugar


Combine cauliflower, onions, and salt in a large glass container; cover with ice. Let stand 2 to 3 hours. Drain and rinse 3 times in a cold water bath.

Tie spices in a cheesecloth bag. Combine spice bag, vinegar, and sugar in a stainless steel stockpot. Bring to a boil. Add cauliflower and onions. Reduce heat; simmer 7 minutes, stirring occasionally. Remove spice bag; discard.

Pack cauliflower into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.

Created date

February 2010