Recipe - Cauliflower Pickle

2 lg Head cauliflower;
(approximately 4 lbs.
trimmed
1 pound Med. onions; (about 12)
One fourth cup Salt
Three fourths cup Sugar
1 teaspoon Ground turmeric
2 teaspoon Whole mustard seed
1 teaspoon Whole celery seed
1 small Hot dried red pepper
One half teaspoon Whole cloves
1 One half cup White vinegar
1 One half cup Water

Wash cauliflower and break into flowerets. Scald the onions, peel and
slice. Mix with cauliflower and salt and let stand overnight. Drain and
rinse in cold water. If too salty, soak one hour in cold water and drain.

Combine the sugar, turmeric, mustard seed, celery seed and red pepper in an
8quart kettle. Tie the whole cloves in a cheesecloth and add. Stir in the
vinegar and water and boil 5 minutes. Add the cauliflower and onions and
boil until tender but still crisp, or 510 minutes.

Remove and discard cheesecloth bag and red pepper. pack at once into hot
sterile jars and fill the jars with the boiling liquid. Seal at once.
Yield: about 7 pints.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998