Pickled Cauliflower
Yield
4 servingsPrep
18 hrsCook
15 minReady
18 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Heads |
cauliflower florets
|
*
|
| 2 | cups |
pearl onions
|
*
|
| 1 | cup |
pickling salt
|
*
|
| 1 | cup |
sugar
|
|
| 3 | cups |
white vinegar
|
|
| 2 | tablespoons |
mustard seeds
|
*
|
| 1 | tablespoon |
celery seeds
|
|
| 1 | small |
red chili peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Heads |
cauliflower florets
|
*
|
| 473 | ml |
pearl onions
|
*
|
| 237 | ml |
pickling salt
|
*
|
| 237 | ml |
sugar
|
|
| 7.1E+2 | ml |
white vinegar
|
|
| 3E+1 | ml |
mustard seeds
|
*
|
| 15 | ml |
celery seeds
|
|
| 1 | small |
red chili peppers
|
*
|
Directions
Wash the cauliflowers and break them into flowerettes.
Scald, cool, and peel the onions.
Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
Drain, rinse in cold water, and drain again.
Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.
