Pickling & Relishes

Pickled Cauliflower

Pickling & Relishes

Pickled Cauliflower

Pickled cauliflower is tasty and versatile. It spices up salads and adds a lot of crunchy flavor to veggie burritos and quesadillas.

Makes:

5 Pint Jars (16oz)

Prep:

3 Hours and 30 Minutes

Processing Time:

15 Minutes


INGREDIENTS

3 quarts cauliflower florets (about two large heads)

1 1/2 cups pearl onions

1/4 cup pickling salt

4 cups white vinegar (5% acidity)

2 cups sugar

2 tablespoons mustard seed

1 tablespoon celery seed

1 teaspoon turmeric

1 hot red pepper (optional)

Ball Pickle Crisp (optional)

5 (16 oz) pint jars

Water Bath Canning

DIRECTIONS

FIRST, LET'S PREP!

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Combine cauliflower, onions, and salt in a large bowl and cover with ice. Let stand 2 to 3 hours in refrigerator. Drain; rinse and drain thoroughly.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, TIME TO COOK!

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Combine vinegar, sugar, mustard seed, celery seed and turmeric in a large saucepan. Add hot pepper, if desired by cutting a small slit in hot pepper on tow opposite sides. Bring mixture to a boil. Add cauliflower and onions. Reduce heat to a simmer (180°F); simmer 5 minutes. Remove hot pepper and discard.

NEXT, LET'S CAN IT!

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Pack hot vegetables and pickling liquid into a hot jar, leaving 1/2-inch headspace. Add 1/8 teaspoon Pickle Crisp to jar, if desired. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

HAPPY CANNING!