Cauliflower pickle
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Cauliflower pickle
  Cauliflower    Canning    Preserves    Pickles  
Last updated 6/12/2012 1:12:39 AM. Recipe ID 40700. Report a problem with this recipe.
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      Title: Cauliflower pickle
 Categories: Canning, Preserves, Etc., Cauliflower
      Yield: 4 Servings
      2 lg Head cauliflower;
           -(approximately 4 lbs.
      1 lb Med. onions; (about 12)
    1/4 c  Salt
    3/4 c  Sugar
      1 ts Ground turmeric
      2 ts Whole mustard seed
      1 ts Whole celery seed
      1 sm Hot dried red pepper
    1/2 ts Whole cloves
  1 1/2 c  White vinegar
  1 1/2 c  Water
  Wash cauliflower and break into flowerets. Scald the onions, peel and
  slice. Mix with cauliflower and salt and let stand overnight. Drain
  and rinse in cold water. If too salty, soak one hour in cold water
  and drain.
  Combine the sugar, turmeric, mustard seed, celery seed and red pepper
  in an 8-quart kettle. Tie the whole cloves in a cheesecloth and add.
  Stir in the vinegar and water and boil 5 minutes. Add the cauliflower
  and onions and boil until tender but still crisp, or 5-10 minutes.
  Remove and discard cheesecloth bag and red pepper. pack at once into
  hot sterile jars and fill the jars with the boiling liquid. Seal at
  once. Yield: about 7 pints. 

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Recipe ID 40700 (Apr 03, 2005)

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