INGREDIENTS

INSTRUCTIONS

Cut cauliflower into flowerets. Thinly slice carrots. In 6-quart enamel,
stainless steel, or glass container, stir salt and 6 cups water until salt
is dissolved. Add cauliflower and carrots; cover and let stand in cool
place about 6 hours.
Drain vegetables; rinse with running cold water; drain thoroughly. In
8-quart saucepot or Dutch oven over high heat, heat vinegar, sugar, mustard
seeds, crushed red pepper, celery seeds, cloves and 4 cups water to
boiling, stirring occasionally. Reduce heat to medium; cover and cook 5
minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and
simmer 5 minutes longer, stirring occasionally.
In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot
vegetables into hot jars to 1/4 inch from top of jar. Immediately ladle hot
vinegar mixture over vegetables in jar to 1/4 inch from top of jar. (Keep
mixture simmering while filling jars.) with small spatula, carefully remove
any air bubbles between vegetables and jar. Close jars as manufacturer
directs.
Place jars on rack in canner half full with boiling water, far enough apart
so that water can circulate freely. Add additional boiling water if needed
so that water level is 1 to 2 inches above tops of jars (do not pour water
directly on jars). Over high heat, heat to boiling. Cover canner; reduce
heat to medium; boil gently 15 minutes. With jar lifter or tongs, remove
jars from canner; set jars, several inches apart, on wire racks. Cool at
least 12 hours.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

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