Chinese Cauliflower Pickles

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles- chutney

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1/4 cup water
  • Brine:
  • 1 1/2 cups sugar
  • 1 cup vinegar
  • 1 Tbsp. finely chopped onion
  • 1 tsp. pickling salt
  • 1 tsp. celery seeds
  • 1 tsp. mustard seeds
  • 1/4 tsp. pickling spices
  • 1 Tbsp. diced pimento

Directions

  1. Place cauliflower and water in a 1 1/2-quart glass casserole. Cover with glass lid; set aside.
  2. Combine Brine ingredients, except pimento, in 1-quart glass casserole.
  3. Place cauliflower on upper rack in oven and brine on bottom shelf.
  4. Microwave both for 18 to 20 minutes, on high, or until brine comes to a full boil (about 200 degrees F.) Stir Brine and pour it over cauliflower. Stir in pimento. Cool, cover, and refrigerate at least 24 hours before serving. Pickles will keep up to 2 months in refrigerator.

  5. about 1 quart pickles.

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