Cauliflower & Onion Mustard Pickles
Yield
1 batchPrep
10 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cauliflower florets
|
*
|
| 3 | pounds |
onions
|
|
| Dressing | |||
| 3 | tablespoons |
prepared mustard
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
turmeric
|
|
| 2 | cups |
sugar
|
|
| 1 | quart |
vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cauliflower florets
|
*
|
| 1.4 | kg |
onions
|
|
| Dressing | |||
| 45 | ml |
prepared mustard
|
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
turmeric
|
|
| 473 | ml |
sugar
|
|
| 0.9 | l |
vinegar
|
*
|
Directions
Break cauliflower into flowerettes and cook unitl partly done.
Wash and peel onions.
Mix cauliflower and dressing together, bring to a boil for a few minutes or until the dressing is thick.
Stir onions into mixture, let cook over slowly until onions are just tender.
Stir frequently. Pack into hot sterilized jars and seal.
