Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pickled Cauliflower
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- #42587
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 large heads cauliflower, cut in florets
1 1/2 cup peeled pickling onions
1/4 cup canning salt
1 quart vinegar
2 cups sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
Dried red pepper pod(s), hot or mild (optional)
directions
Preliminaries: Combine cauliflower, onions and salt. Cover with ice; let stand 2 to 3 hours. Sterilize the canning jars, lids and seals; keep them piping hot until ready to fill.
Combine, cook vegetables: Drain cauliflower thoroughly. Combine vinegar, sugar, mustard seed, celery seed, turmeric and red pepper pod(s) in a large sauce pot. Bring to a boil. Add cauliflower and onions, return to a boil. Reduce heat and simmer 7 minutes.
Fill, seal jars: Pack hot mixture into hot jars, leav ing 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water.
added by
CurryRFood
nutrition data
97 calories, 0 grams fat, 25 grams carbohydrates, 1 grams protein per 1/4 pint. This recipe is low in fat.
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