| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pickles, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Large Heads Cauliflower |
| 2 |
c |
Pearl Onions * |
| 1 |
c |
Pickling Salt |
| 1 |
c |
Sugar |
| 3 |
c |
White Vinegar |
| 2 |
tb |
White Mustard Seeds |
| 1 |
tb |
Celery Seeds |
| 1 |
|
Small Hot Pepper |
INSTRUCTIONS
* Pearl Onions are the small white or silver skinned onions that are
usually used in stews.
~------------------------------------------------------ ~-----------------
Wash the cauliflowers and break them into flowerettes. Scald, cool, and
peel the onions. Mix the vegetables with the salt, add just enough water to
cover, and let stand about 18 hours. Drain, rinse in cold water, and drain
again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and
bring to a boil. Add the vegetables and simmer for 10 minutes, or until
the vegetables are barely tender. Pack the vegetables into hot jars, fill
the jars with the boiling-hot liquid and seal. Makes 4 pints.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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