Side Pannel
Cauliflower Pickles
Cauliflower Pickles
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
