Click for Cookbook LOGIN
"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pickled Cauliflower Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pickled Cauliflower is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium heads cauliflower (about 2 qt cauliflowerets)
2 c tiny white onions (whole or halved) or chopped onion
1 small sweet red pepper cut in small pieces
1/2 c coarse pickling salt
3 c Heinz White Vinegar
2 c granulated sugar
1 tbsp. mustard seed
1 tsp celery seed
1/2 tsp tumeric
Directions:
Directions:
Combine cauliflowerets, onions, red pepper and salt. Mix with crushed ice or ice cubes and cover and let stand 3 hours (or overnight in refrigerator). Drain. Mix remaining ingredients in large saucepan and bring to boil and boil 5 min. Add drained vegetables and return to boil and boil gently 5 min. Pack into hot sterilized jars and seal.
Number Of Servings:
Number Of Servings:
4-5 Pints

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

69W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!