Cauliflower And Pepper Bread And Butter Pickles |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 6 |
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This recipe was created out of need. Adapted from the book Keeping The harvest Ingredients:
2 pounds of cauliflower |
1 red onion |
1 white onion |
6 small green tomatoes |
3 cups sweet peppers or mixed variety of peppers. |
1/4 cup of sea salt |
2 cups white organic sugar |
2 teaspoons of mustard seeds |
1 teaspoon of celery seeds |
1 teaspoon of green peppercorns |
1 teaspoon of fennel seeds |
3 bay leaves |
3 cups of cider vinegar |
Directions:
1. Wash cauliflower and cut into one to one and a half inch pieces.
2. Peel onions, and then slice into 1/2-inch wedges.
3. Slice peppers into rings 1/2 inch wide
4. Remove any stems and bad spots on tomatoes and quarter them.
5. Cover the vegetables with water and add salt.
6. Cover with ice and let stand for 2 hours.
7. Bring sugar, vinegar, mustard seeds, peppercorns, fennel seeds, bay leaves, celery seeds, and turmeric to a boil.
8. Pour over vegetables and stir to coat.
9. Let stand for another 2 hours.
10. Bring all ingredients to a boil and heat five minutes.
11. Pack into hot, sterilized jars. Leaving 1/2 inch of head space.
12. Adjust caps and process in boiling water –bath for 10 minutes, up to 1,000 feet altitude.
13. Yields about six pints.
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