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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 cauliflower2 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.
NEXT BOOKS
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
Vegetables - Cauliflower - Pickled Cauliflower Or Brussel Sprouts
PREVIOUS BOOKS
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.
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