Recipe: Pickled Cauliflower (3)

Haven't tried these. Found 6; listing 3 that are fairly different. The first
has boiling water bath instructions; the next two don't but can give you the
ingredient proportions and directions to the point of canning.

Pickled Cauliflower #1

Brine per pint:
1/2 c. vinegar
3 T. sugar
1/4 c. water

In each pint, put 1/2 t. salt, 1/4 t. dill seed, 1/4 t. crushed red pepper, 1
clove garlic, 1/2 t. dill weed, 1/2 t. mustard seed. Steam cauliflower not more
than 6 minutes. Put spices in jars. Put steamed cauliflower in jars and cover
with brine, leaving 1/2" head space. Either process in hot water bath for 5
minutes or refrigerate; wait 2 days. Will keep up to 2 months if refrigerated.


Pickled Cauliflower #2

3 large cauliflowers
15 small onions
3 medium carrots
Sugar
Vinegar
1 t. turmeric

Cut cauliflower, onions and carrots in small sections and cook until tender,
but not mushy. Drain. In large pan, add vegetables and equal parts sugar and
venegar to almost cover. Add turmeric; bring to a boil and spoon into clean
jars. Seal while hot.


Pickled Cauliflower #3

4 large heads cauliflower
4 sweet red peppers
1 sweet green pepper
4 onions
2 quarts vinegar
4 c. sugar
2 T. salt
1 T. celery seed
1 T. mustard seed
12 whole cloves
1 T. turmeric powder
1 T. ground mustard

Wash and divide cauliflower into small pieces. Cover with hot water and cook 5
minutes, then drain. Add sugar, salt, and spices to vinegar and bring to a
boil. Drop cauliflower, pepper and onions into hot vinegar and bring to a boil.
Can while hot. Makes 6 pints or more.