Pickled Cauliflower

Name: Pickled Cauliflower
Yield: Approximately 3 pint jars
Ingredients: ½ teaspoon turmeric; ½ teaspoon celery seed; ¼ teaspoon crushed, dry chilies, or more to taste; 1 large head cauliflower; 3 large yellow or white onions; ¾ cup water; ¾ cup cider or white vinegar; ¼ cup coarse salt; ½ teaspoon whole cloves; 1 teaspoon mustard seed; ¼ to ½ cup sugar, depending on desired sweetness

Preparation info

Approximately
3

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

1 large head cauliflower
3 large yellow or white onions
¼ cup

Side dish
Spicy
Gluten-free
Vegan

Method

Break the cauliflower into pieces and wash. Drain well. Peel, quarter, and slice the onions crosswise. Mix the vegetables with the salt and let stand, covered, overnight. Drain well and rinse thoroughly. Let stand in cold water for 30 minutes and drain thoroughly again.
Combine the vinegar, water, sugar, mustard seed, cloves, turmeric, celery seed, and chilies