Pickled Cauliflower

1. 1

   Wash the cauliflowers and break them into flowerettes.

2. 2

   Scald, cool, and peel the onions.

3. 3

   Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.

4. 4

   Drain, rinse in cold water, and drain again.

5. 5

   Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.

6. 6

   Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.

7. 7

   Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.