Ingredients
3 large cauliflower heads
water
1 qt. white vinegar
2 1/2 c. sugar
1/2 c. chopped onion
2 1/2 tsp. salt
2 tsp. mustard seed
2 tsp. celery seed
1 tsp. turmeric
1/4 tsp. whole cloves
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Bring 4 quarts water to a boil; add cauliflower, broken up to make 6 quarts flowerets. Cover; remove from heat and let stand while preparing vinegar mixture. Combine 1 1/2 quarts water with vinegar, sugar, onion, salt, mustard seed, celery seed and turmeric. Tie cloves and the pepper in cheesecloth. Add to vinegar mixture. Bring to boiling point; boil, uncovered, 5 minutes. Drain the cauliflower. Pour hot vinegar over cauliflower; add pimientos. Boil 3 to 5 minutes until tender-crisp. Remove spice bag. Pack into jars and seal. Makes 5 quarts.
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation