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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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