Cauliflower Pickles Canning Preserves
Last updated 6/12/2012 1:12:39 AM. Recipe ID 40701. Report a problem with this recipe.
Title: Cauliflower pickles
Categories: Canning, Preserves, Etc., Cauliflower
Yield: 4 Servings
2 md Heads cauliflower; (about 3
2 md Carrots
1/2 c Salt
5 Canning; (1 pt.) jars & caps
2 c White vinegar
3/4 c Sugar
2 ts Mustard seeds
1 ts Crushed red pepper
1 ts Celery seeds
1/2 ts Whole cloves
5 Sprigs fresh dill
Cut cauliflower into flowerets. Thinly slice carrots. In 6-quart
enamel, stainless steel, or glass container, stir salt and 6 cups
water until salt is dissolved. Add cauliflower and carrots; cover and
let stand in cool place about 6 hours.
Drain vegetables; rinse with running cold water; drain thoroughly. In
8-quart saucepot or Dutch oven over high heat, heat vinegar, sugar,
mustard seeds, crushed red pepper, celery seeds, cloves and 4 cups
water to boiling, stirring occasionally. Reduce heat to medium; cover
and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to
low; cover and simmer 5 minutes longer, stirring occasionally.
In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot
vegetables into hot jars to 1/4 inch from top of jar. Immediately
ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top
of jar. (Keep mixture simmering while filling jars.) with small
spatula, carefully remove any air bubbles between vegetables and jar.
Close jars as manufacturer directs.
Place jars on rack in canner half full with boiling water, far enough
apart so that water can circulate freely. Add additional boiling
water if needed so that water level is 1 to 2 inches above tops of
jars (do not pour water directly on jars). Over high heat, heat to
boiling. Cover canner; reduce heat to medium; boil gently 15 minutes.
With jar lifter or tongs, remove jars from canner; set jars, several
inches apart, on wire racks. Cool at least 12 hours.
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