Title: Pickled Cauliflower - 2
Categories: Pickle
Yield: 5 Pints

2	md	Cauliflower heads
2	c	Tiny white onions
3/4	c	Salt
		Ice
2	qt	White vinegar
1 1/4	c	Sugar
2	ts	Turmeric
2	tb	Mustard seed
1	tb	Celery seed
1		Hot red pepper

Divide cauliflower into flowerets. There should be about 2 quarts. Scald and peel onions. Add salt to vegetables; mix with ice cubes, and cover with more ice. Let stand for 3 hours. Drain.

Mix remaining ingredients in a large kettle; bring to a boil, stirring to dissolve sugar. Add cauliflower and onions. Cook for 10 minutes, or until tender but not soft. Pack in hot sterilized pint jars. Reheat liquid to boilng; pour over vegetables and seal.

Woman's Day

MM by Dave Sacerdote

From: Dave Sacerdote Date: 05 Sep 97 National Cooking Echo Ä

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