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Cauliflower Pickles

2 md Heads cauliflower; (about 3 lbs.)
2 md Carrots
1/2 c Salt
Water
5 Canning; (1 pt.) jars & caps
2 c White vinegar
3/4 c Sugar
2 ts Mustard seeds
1 ts Crushed red pepper
1 ts Celery seeds
1/2 ts Whole cloves
5 Sprigs fresh dill


Cut cauliflower into flowerets. Thinly slice carrots. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt is dissolved. Add cauliflower and carrots; cover and let stand in cool place about 6 hours.


Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart saucepot or Dutch oven over high heat, heat vinegar, sugar, mustard seeds, crushed red pepper, celery seeds, cloves and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally.


In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top of jar. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top of jar. (Keep mixture simmering while filling jars.) with small spatula, carefully remove any air bubbles between vegetables and jar. Close jars as manufacturer directs.


Place jars on rack in canner half full with boiling water, far enough apart so that water can circulate freely. Add additional boiling water if needed so that water level is 1 to 2 inches above tops of jars (do not pour water directly on jars). Over high heat, heat to boiling. Cover canner; reduce heat to medium; boil gently 15 minutes. With jar lifter or tongs, remove jars from canner; set jars, several inches apart, on wire racks. Cool at least 12 hours.


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