Add this sweet-and-spicy cauliflower to a muffuletta sandwich, or use to round out a meat-and-cheese tray.
1 large head cauliflower
2 teaspoons canning-and-pickling salt
2 1/4 cups white vinegar (5% acidity)
1 cup sugar
1 cup thin onion slices
1/2 cup diced red bell pepper
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon dried crushed red pepper
How to Make It
Rinse cauliflower, and cut into 1- to 2-inch florets to measure 6 cups. Bring 2 qt. water and salt to a boil in a 6-qt. saucepan. Add cauliflower; blanch 3 minutes. Drain and cool.
Sterilize jars, and prepare lids.
While jars are boiling, combine vinegar and next 7 ingredients in a large stainless steel saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Stir drained cauliflower into vinegar-vegetable mixture to distribute. Using a slotted spoon, transfer hot vegetables to hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace.
Seal and process jars, processing 10 minutes.
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
Total time: 1 hour, 12 min., plus 3 weeks standing time