Easy Southern Cooking

Easy Southern Cooking/ Cauliflower Pickles

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Cauliflower Pickles Ingredients 3 quarts cauliflower florets - abt 3 med heads 2 cups sliced onion sliced 1 cup red pepper cut into strips 1/4 cup salt 2 quarts ice cubes - 2 trays 1 quart white vinegar 5% acidity 2 cups sugar 1 tablespoon mustard seeds 1 tablespoon celery seeds 1 teaspoon turmeric 1 hot red pepper

Instructions 1. Wash cauliflower; divide into florets. Combine cauliflower, sliced onion, red pepper strips, and salt. Cover with ice and let stand 3 to 4 hours. Drain well. 2. Combine remaining ingredients. Bring to a boil. Add vegetables; boil 10 minutes or until vegetables are tender-crisp. 3. Remove hot red pepper from vegetable mixture. Pack hot vegetables into hot pint jars. Cover with boiling liquid to 1/2-inch from top of jar. Cut hot red pepper into 5 pieces and add one piece to each jar. Adjust jar lids. 4. Process 5 minutes in boiling water. (Start to count processing time as soon as water in canner returns to boiling.) Remove jars. 5. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. This recipe yields 5 pints.