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Spicy Pickled Cauliflower

Makes 5 pint jars


2 large heads cauliflower, cut into bite sized flowerets (about 3 quarts)
1 hot red pepper
1 ½ cups pearl onions, peeled
¼ cup pickling salt
2 cups sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
1 quart vinegar, 5% acidity
Ball Pickle Crisp (optional)


  1. Wash cauliflower and hot pepper under cold running water; drain. In a large bowl combine cauliflower, onions, and salt and cover with ice. Cover; let stand 2 to 3 hours in refrigerator, then drain. Rinse vegetables under cold running water; drain. Cut a small slit in hot pepper on two opposite sides.
  2. Combine hot pepper, sugar, mustard seed, celery seed, turmeric, and vinegar in a large saucepan. Bring mixture to a boil. Add cauliflower and onions. Reduce heat to a simmer and cook 5 minutes. Remove hot pepper and discard.
  3. Pack hot vegetables and pickling liquid into sterilized hot pint jars (about 5), leaving 1/2-inch headspace. Add 1/8 teaspoon Pickle Crisp to each pint jar, if desired. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water in boiling-water canner. Repeat until all jars filled.
  4. medium-high, cover canner and bring water to a rolling boil. Process pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose.
  5. Cool 12 hours. Check seals. Label and store jars.

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