Cauliflower is a wonderful vegetable to turn into pickles that make a perfect addition to any meal. They are worth every bite.
MAKES: ABOUT 6 PINT JARS
INGREDIENTS:
- 6 teaspoons canning or pickling salt
- 12 cups cauliflower florets (about 9 pounds cauliflower)
- 4 cups white vinegar
- 4 cups distilled water
- 4 cups granulated sugar
- 2 cups thinly sliced onions
- 1 cup chopped red bell peppers (1⁄4-inch pieces)
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon crushed red pepper flakes
INSTRUCTIONS:
- Fill a 12-quart stockpot half full of water. Stir in salt and bring water to a boil over medium-high heat. Add cauliflower and boil for 3 minutes. Drain cauliflower and set aside to cool.
- In an 8-quart stainless steel stockpot. Combine vinegar, distilled water, and sugar. Heat over medium-high heat while stirring constantly until sugar is completely dissolved. Add onions, red bell peppers, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Reduce heat to low and keep hot.
- Pack cauliflower into hot jars. Leave ½-inch headspace. Ladle hot syrup mixture into jars, covering cauliflower and maintaining ½-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 15 minutes. Remove from water bath canner and let cool for 12 to 24 hours. Check seals and remove screw bands. Store jars in a cool, dry, dark place for up to 1 year
