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Prep Time: About 1 hour
Chill Time: 15 minutes (including 20 min. processing in water
bath)
Servings: 2 L (6 half pints)
1.8 kg (4 lbs) cauliflower
1.25 L (5 cups) water
625 mL (2-1/2 cups) white vinegar (5% acidity)
315 mL (1-1/4 cups) sugar
45 mL (3 tbsp) Windsor Coarse Salt®
7.5 mL (1-1/2 tsp) ground turmeric
1 lemon, cut into 6 pieces
15 mL (3 tsp) mustard seed
1/2 medium green pepper, cut into 6 strips
Preparation
Trim off stems and leaves of cauliflower,
cut into flowerets 5 cm (2 inches) or smaller. Rinse in cool running
water; drain.
Cooking
In large pot, combine water, vinegar, sugar,
salt and turmeric. Bring just to boiling; stir until sugar dissolves.
Reduce heat so brine is just simmering. Add cauliflower, 1/4 at
a time, to the brine. Cook 3 minutes, or until golden. Pack the
cauliflower into sterilized pint jars. To each jar add: 2.5 mL
(1/2 tsp) mustard seed, a lemon piece, and a pepper strip. Fill
jars with hot brine, leaving 1.27 cm (1/2 inch) headspace. Remove
air bubbles using a non-metal spatula. Wipe rims of jars and adjust
lids. Process for 10 minutes in a boiling water bath.
NOTE: Processing time above is for less than 300 m (1,000 ft).
For altitudes of 300 – 1,830 m (1,000-6,000 ft), process
15 minutes; above 1,830 m (6,000 ft), process for 20 minutes.
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