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Cauliflower Pickles

Yield 4 pints


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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