Sweet Pickled Cauliflower
Ingredients
- 1 large cauliflower (about 2 lbs, trimmed)
- 2 ounces salt
- 1 pint water
- 8 ounces onions
- 1 pound sugar
- 1 pint wine vinegar
- 1 tbsp mustard seed
- 2 short pieces cinnamon bark
- 1/2 tsp cloves
- 1/2 tsp allspice
Instructions
Trim the cauliflower and divide it into florets. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar mixture into the jars. The florets should be submerged. Cover and seal while hot. Ready to eat in a week, the pickle will keep in a cool place all year. Makes approximately 3 lbs pickles.
