Recipe(tried): Pickled Cauliflower

PICKLED CAULIFLOWER

3 heads cauliflower, cut into small florets and washed (about 10 lb)
8 cups white vinegar
8 cups water
1/4 cup salt
1/4 cup yellow mustard seeds
12 cloves garlic
12 dill heads (it's hard to find dill heads here, so we used fresh baby dill weed & 1 tsp. dill seed for each pint)
12 small chile peppers (we bought hot orange & green peppers & cut them into strips for color)

Steam cauliflowerets over boiling water for 1 minute.

Simmer vinegar, water, salt and mustard seeds in a 5 quarts saucepan.

Pack each jar with 2 cloves garlic, 2 dill heads and 2 chile peppers.Pack warm cauliflower in each jar, leaving a 1/4" headspace. Cover with vinegar mixture. Check for air bubbles and adjusting headspace if needed.

Process jars in a boiling water bath for 15 minutes. Adjust time according to altitude.

Makes: 10 pints