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Pickled Cauliflower
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3 pounds cauliflower (cut into florets or 1-inch pieces)
8 onions, sliced
3 tablespoons salt, dissolved in 2 quarts water
1 small, dried hot red pepper
3 whole cloves
1/2 cup granulated sugar
3/4 teaspoon ground turmeric
3/4 teaspoon celery seed
1-1/2 teaspoons white mustard seed
1-1/4 cups white vinegar
1-1/4 cups water
Place cauliflower and onions in a bowl; cover with salt water; let stand overnight.
Next day, drain and rinse vegetables several times with cold water. Set aside.
Tie hot pepper and cloves in cheesecloth bag. Add spice bag to remaining ingredients in a large pot; bring to a boil and boil 5 minutes. Add vegetables and cook until barely tender (about 5 minutes). Do not overcook.
Remove spice bag. Pack cauliflower and onions into clean, hot jars, leaving 3/4-inch headspace. Cover with boiling liquid, leaving 1/2-inch headspace; seal.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
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