Pickled Cauliflower


Preserving Method: Water Bath Canning

  • 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.