Pickled Cauliflower


Preserving Method: Water Bath Canning

Note: when cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

  • PREP: Wash cauliflower and hot red pepper, if using, under cold running water; drain. Cut cauliflower into individual cauliflowerets; measure 3 quarts cauliflowerets. Peel onions; measure 1 1/2 cups peeled onions. Combine cauliflowerets, onions, and salt and cover with ice. Cover; let stand 2 to 3 hours in refrigerator, then drain. Rinse vegetables under under cold running water; drain. Cut a small slit in hot pepper on two opposite sides.
  • COOK: Combine sugar, mustard seed, celery seed, turmeric, and vinegar in a large saucepan. Add hot pepper, if desired. Bring mixture to a boil. Add cauliflowerets and onions. Reduce heat to a simmer (180°F); simmer 5 minutes. Remove hot pepper and discard.
  • FILL: Pack hot vegetables and pickling liquid into a hot jar, leaving 1/2-inch headspace. Add 1/8 teaspoon Pickle Crisp to pint jar, if desired. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F ) in boiling-water canner. Repeat until all jars filled.
  • PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 10 minutes. turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.