Bread and Butter Cauliflower

 

  Somehow this recipe never made the blog last fall, but now that we are on the last jar and wish we had more it certainly deserves mentioning. We acquired a lot of cauliflower in the fall with every intention of canning all kinds of items, but we just got plain canned-out and this was the only canning item we made with cauliflower. We used Aunt Lib's bread and butter pickle recipe and it is definitely on the canning list again this year.

Bread and Butter Cauliflower (about 4 quarts)
4 qts cauliflower, cut into florets (about 2-3 med heads)
2 medium onions, sliced thin
3 c white vinegar
4-5 c sugar
1 1/4 tsp turmeric
1 tsp celery seed
2 tsp whole mustard seed

1/2 c canning salt for cauliflower/onion prep
ice for cauliflower/onion prep

  Blanch cauliflower for 5 minutes. Put the cauliflower and onion slices in a large bowl, cover with canning salt and ice. Let sit at least an hour. Rinse the cauliflower and onions well to get all the salt off. Combine vinegar, sugar, turmeric, celery seed and mustard seed into a pot. Bring to a boil. Pack warm jars with the cauliflower and onions. Split the liquid between jars. The liquid should completely cover the cauliflower. Leave 1/4 inch of head space. Adjust two-piece caps. Process 15 minutes in a boiling-water canner or 5-10 minutes in a pressure canner at 10 psi. Enjoy!

TTFN
B