Ingredients
-
2 large cauliflower heads
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2 cups pearl onions
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1 cup pickling salt
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1 cup sugar
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3 cups white vinegar
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2 tablespoons mustard seeds
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1 tablespoon celery seeds
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1 small hot pepper, such as a serrano
Instructions
- Wash the cauliflower and break into flowerets. Scald, cool, and peel the onions.
- Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again.
- Dissolve the sugar in the vinegar, add the mustard and celery seeds and hot pepper, and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.
- Makes 4 pints.
