forsyth

Mt. Olive Pickle Company sells the pickled cauliflower and they are available in some super markets.


Here is a recipe that you may want to try. It is good and is a modified Bread and Butter Pickle recipe.


2 lg cauliflower heads

2 cups white pearl onions

1 cup pickling salt (plain, non-iodized if you can't find regular pickling salt.)

1-12 cups sugar

3 cups white vinegar (at least 5% acidity)

1 Tbsp mustard seeds

1 Tbsp celery seeds

2 Tbsp pickling spice

1 Tsp ***in

1 Small green bell pepper, cut in long strips, or 1 very small jar pickled pimientos

1 or 2 fresh, hot peppers


Wash cauliflower. Break into flowerettes. If very large then split them long ways.

If using fresh white onions, scald, cool, and peel, otherwise use canned pearl onions.

Mix vegetables and salt. Just cover with water and let set 18 to 24 hours.

Drain and rinse in cold water. Then, place in collander and let drain well.

Add sugar to vinegar, add seeds and peppers, bring to a boil. Let them simmer for about 10 minutes until they are just barely tender.


Pack in hot jars, fill jars with the boiling liquid and seal.


This will make 4 pints.

when I was growing up, there was some cauliflower in the jar of mixed sweet pickles my Mom bought for

potato salad. Anyone know how to fix that cauliflower?