As a kid I would beg my mom to buy the Valsic Pickled Cauliflower from the grocery store. I would then eat the entire jar myself. This home canned cauliflower is the closest thing that I have found to that. I hope you enjoy this as much as I do.
- 2 tablespoon mustard seeds
- 1 tablespoon celery seeds
- ¼ cup canning salt
- 1 teaspoon turmeric
- 2 quarts white wine vinegar
- 2 heads cauliflower
- 1-2 hot peppers (optional)
Prepare jars and canner. Wash and chop cauliflower into bite size pieces. Place cauliflower in a large bowl and sprinkle with salt. Cover with ice and let stand for 2-3 hours in the refrigerator (this helps with the cauliflower getting soft). Drain; rinse and drain again thoroughly. Combine mustard seed, celery seed, vinegar turmeric and hot pepper if using in a large saucepot. Bring to a boil. Add cauliflower and return to a boil. Reduce heat and simmer for 5 minutes. Remove peppers. Pack hot cauliflower and liquid into hot jars, leaving ¼ inch headspace. Remove air bubbles. Adjust lids and rings to fingertip tight. Process 10 minutes in a boiling water bath canner for 10 minutes. Remove lid and let set in water for 5 minutes. Then remove jars and let set for 24 hours. Remove bands, label, and store in a cool dark place.
Yields 6 pints.
*Some varieties of cauliflower may turn pink when pickled. The red color is a result of the red pigment being released when the cauliflower reacts with the vinegar. The turmeric helps keep the cauliflower yellow and not pink.
Leave a Reply