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Full Online Book HomeLearning KitchenVegetables - Pickled Cauliflower
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Vegetables - Pickled Cauliflower Post by :jsampson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1769

Click below to download : Vegetables - Pickled Cauliflower (Format : PDF)

Vegetables - Pickled Cauliflower

2 heads cauliflower
2 cups small white onions
1 cup pickling salt
1 cup sugar
3 cups white vinegar
2 tbsp. white mustard seeds
1 tbsp. celery seeds
1 small red hot pepper (More if you like it hot.)

Wash cauliflower, break into flowerets.

Scald, cool, peel the onions.

Mix vegetables with salt. Add just enough water to cover. Let stand 18 hours.

Drain then rinse in cold water and drain again.

Dissolve sugar in vinegar.Add seeds, hot peppers. Bring to a boil and add vegetables. Simmer 10 minutes or until barely tender.

Pack vegetables in hot jars. Fill with boiling hot liquid and seal.

Makes 4 pints.

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Vegetables - Cauliflower -  Pickled Cauliflower Or Brussel Sprouts
12 cups of 1- to 2-inch cauliflower flowerets or small Brussel sprouts 4 cups white vinegar (5%) 2 cups sugar 2 cups thinly sliced onions 1 cup diced sweet red peppers 2 Tbsp. mustard seed 1 Tbsp. celery seed 1 tsp. turmeric 1 tsp. hot red-pepper flakes Yield: About 9 half-pints Wash cauliflower flowerets or Brussel sprouts (remove stems and blemished outer leaves) and boil in salt water (4 tsp. canning salt per gallon of water) for 3 minutes for cauliflower and 4 minutes for Brussel sprouts. Drain and cool. Combine vinegar, sugar, onion, diced red pepper, and spices in large

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1 head cauliflower, broken into bite-size flowerettes 1/2 lb. bacon, cooked and crumbled 2 medium tomatoes, diced 1 bunch green onions, chopped 1 cup diced Cheddar cheese 3/4 cup pimento-stuffed sliced olives 1/2 cup mayonnaise Toss all ingredients together. Makes approximately 10 servings.