Categories: Snacks

Ingredients

• 1 small head cauliflower, cut into florets
• 4 cups thinly sliced onions
• 4 cups thinly sliced cucumber
• 2 medium sweet red peppers, cut into strips
• 2 medium green peppers, cut into strips
• 8 qt. ice water
• 1 cup canning salt
• 2 1/2 cups sugar
• 2 1/2 cups white vinegar
• 1 tsp celery seed
• 3/4 tsp ground turmeric
• 1/4 tsp ground cloves

Directions

1. Place the cauliflower, onions, cucumbers, and peppers in a large bowl. In another bowl, mix ice water and salt; pour mixture over vegetables. Let stand 4 hours.

2. Rinse veggies and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric, and cloves to a boil. Add drained veggie mixture; return to a boil. Reduce heat; simmer, uncovered, until the veggies are heated through, 5 minutes.

3. Pack hot veggies and liquid into 6 hot 1-pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace by adding more hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

4. Place jars into canner, ensuring they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Email to a friend | Print this recipe | Back