PICKELED CAULIFLOWER RECIPES

PICKLED CAULIFLOWER RECIPE | MYRECIPES

Pickled Cauliflower Recipe | MyRecipes image

Add this sweet-and-spicy cauliflower to a muffuletta sandwich, or use to round out a meat-and-cheese tray.

Provided by MyRecipes

Total Time 42 minutes

Yield Makes: 3 (1-pt.) jars for the shelf

Number Of Ingredients 10

Ingredients

1 large head cauliflower
2 teaspoons canning-and-pickling salt
2?¼ cups white vinegar (5% acidity)
1 cup sugar
1 cup thin onion slices
½ cup diced red bell pepper
1 tablespoon mustard seeds
1?½ teaspoons celery seeds
½ teaspoon ground turmeric
½ teaspoon dried crushed red pepper

Steps:

Rinse cauliflower, and cut into 1- to 2-inch florets to measure 6 cups. Bring 2 qt. water and salt to a boil in a 6-qt. saucepan. Add cauliflower; blanch 3 minutes. Drain and cool.
Sterilize jars, and prepare lids.
While jars are boiling, combine vinegar and next 7 ingredients in a large stainless steel saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Stir drained cauliflower into vinegar-vegetable mixture to distribute. Using a slotted spoon, transfer hot vegetables to hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace.
Seal and process jars, processing 10 minutes.
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

PICKLED CAULIFLOWER RECIPE - FOOD.COM

Pickled Cauliflower Recipe - Food.com image

Make and share this Pickled Cauliflower recipe from Food.com.

Total Time 18 hours 10 minutes

Prep Time 0S

Yield 4 pints, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large cauliflower heads
2 cups white pearl onions
1 cup pickling salt
1 cup sugar
3 cups white vinegar
2 tablespoons white mustard seeds
1 tablespoon celery seed
1 small hot pepper

Steps:

Wash the cauliflowers and break them into flowerettes.
Scald, cool, and peel the onions.
Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
Drain, rinse in cold water, and drain again.
Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.

Nutrition Facts : Calories 406, FatContent 2.5, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 28434.2, CarbohydrateContent 85.5, FiberContent 12.8, SugarContent 65, ProteinContent 10.9

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