• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cauliflower Pickles

  • Recipe Submitted by on

Category: Cauliflower, Canning

 Ingredients List

  • 2 md Heads cauliflower; (about 3
  • -lbs.)
  • 2 md Carrots
  • 1/2 c Salt
  • Water
  • 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

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