Cauliflower Pickles: Date Added: 13 Nov 2009 Ingredients:

3 quarts cauliflower florets - (abt 3 med heads)
2 cups sliced onion -- sliced
1 cup red pepper cut into strips
1/4 cup salt
2 quarts ice cubes - (2 trays)
1 quart white vinegar, 5% acidity
2 cups sugar
1 tablespoon mustard seeds
1 tablespoon celery seeds
1 teaspoon turmeric
1 hot red pepper

Cooking Instructions:

Wash cauliflower; divide into florets. Combine cauliflower, sliced onion, red pepper strips, and salt. Cover with ice and let stand 3 to 4 hours. Drain well.

Combine remaining ingredients. Bring to a boil. Add vegetables; boil 10 minutes or until vegetables are tender-crisp. Remove hot red pepper from vegetable mixture. Pack hot vegetables into hot pint jars.

Cover with boiling liquid to 1/2-inch from top of jar. Cut hot red pepper into 5 pieces and add one piece to each jar. Adjust jar lids. Process 5 minutes in boiling water. (Start to count processing time as soon as water in canner returns to boiling.)

Remove jars. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. This recipe yields 5 pints.

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