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Hot Pickled Cauliflower Recipe

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This recipe for Hot Pickled Cauliflower, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billie Lundberg
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large cloves garlic
10 to 12 small dried hot chili peppers
3 tsp. pickling spice
1 pounds carrots
3 medium onions
2 medium green peppers
2 large heads cauliflower
6 c. water
2 c. white wine vinegar
4 T salt

Directions:
Directions:
Peel and crush the garlic (but leave it whole); drop 1 clove into each of two gallon jars. Also break each chili pepper in half, and drop 10 to 12 halves into each jar. Spoon in 1 tsp. pickling spice in each jar. Peel the carrots, cut them in half lengthwise, and then cut them into 2 inch pieces. Cut the onions and green peppers into 1 inch squares. Break cauliflower into flowerets. Distribute vegetables equally into the jars, packing in as many as possible. Heat the water, vinegar, and salt to boiling, then pour over vegetables. Put lids on jars, cool, and refrigerate for at least 2 weeks before sampling. Makes about 4 quarts.

 

 

 

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