Preserving method: Water bath canning
Makes about Makes about 5 (16oz) pint jars
Pickled cauliflower is tasty and versatile. It spices up salads and adds a lot of crunchy flavor to veggie burritos and quesadillas.
You will need
- 3 quarts cauliflower florets (about two large heads)
- 1 1/2 cups pearl onions
- 1/4 cup Ball Salt for Pickling & Preserving
- 4 cups white vinegar
- 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
- Combine cauliflower, onions, and salt in a large bowl and cover with ice. Let stand 2 to 3 hours in refrigerator, then drain. Rinse vegetables under under cold running water; drain, do not rinse.
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine vinegar, sugar, mustard seed, celery seed and turmeric in a large saucepan. Add hot pepper, if desired. Bring mixture to a boil. Add cauliflower and onions. Reduce heat to a simmer (180°F); simmer 5 minutes. Remove hot pepper and discard.
- 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.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.