Recipe Erma's Pickled Cauliflower Amish Canning Recipes

Clean and trim the cauliflower. Break the heads into buds. Dissolve the salt in the water, pour it over the cauliflower buds in a large bowl, and soak overnight. Drain and rinse with cold water. combine the vinegar, sugar, and spices in a large pan and bring to a boil. Add the cauliflower and cook for 8 minutes. Pack into hot sterilized jars and fill with syrup to neck of the jar. Seal.

Makes 12 pints

5 medium heads cauliflower
1 c. salt
1 gallon water

Syrup
4 c. vinegar
4 c. sugar
1 t. ground turmeric
2 t. celery seed
1 T. mustard seed

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.

Betty Groff's Country Goodness Cookbook More info. and/or Buy

We ship only to USA and APO/FPO addresses.