Cauliflower Pickles
From peetabear 14 years ago
- 15 minutes to make
- Serves 0
for me there is no sense in canning this recipe.. I would eat the whole thing even before it was really ready... I would put it in the refrigerator and keep tasting until it was gone...!!! I also have to add some chunks of celery in mine. Read more .. and maybe some slices of carrots... this is one of my favorite pickles... oh and I use apple cider vinegar not white vinegar just becauce I like the taste better See less
Ingredients
- 2 cups Small white onions shopping list
- 2 quart cauliflower, in pieces shopping list
- 1 cup salt shopping list
- 1 1/3 cups sugar shopping list
- 2 Tablespoons mustard seeds shopping list
- 1 tablespoon celery Seed shopping list
- 1 ½ teaspoons red pepper flakes shopping list
- 4 cups vinegar shopping list
- 1 Red Bell Pepper; chopped shopping list
How to make it
- Cover onions with water and bring to a boil, then drain and peel.
- Combine onions, cauliflower and salt, cover with water and let stand for 18 hours
- Drain, rinse well and then drain again. Combine sugar, seeds, pepper flakes and vinegar then bring to a boil and cook until sugar is dissolved.
- Add vegetables, bring to a boil, reduce heat and cook for 10 minutes or until vegetables are just tender.
- Pack vegetables in hot sterilized pint jars, cover with hot liquid and seal at once.
The Rating
Reviewed by 3 people-
I agree with you, these would be gone long before it hit the shelf life. Great post and a very high 5.
chefmeow
in Garland loved it
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yummy! i love all sorts of pickled veggies.. current obsession is pickled baby corns. This sounds simple and easy to make though... gonna give it a try in the next day or so. :) Love the addition of the chili flakes... i imagine it gives it a nice, s...more
grumblebee
in victoria loved it
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