Pickled Cauliflower

Pickled Cauliflower- Makes 8 quarts.

1 package Mrs. Wages Kosher or Dill Seasoning Mix
White Vinegar- According to directions on package
5 large heads of cauliflower

Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. Bring seasoning mix and vinegar to a boil. Remove any blemishes or brown spots on cauliflower. Cut into pieces and smash into canning jars as tight as possible. Place jars into a bowl of hot water to temper, then fill with seasoning mix. leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.

Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 15 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.

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