Categories: pickles
Ingredients
- 3 heads cauliflower; cut into small florets and washed (about 10 lbs.)
- 8 cups white distilled vinegar
- 8 cups water
- 1/4 cup pickling salt
- 12 cloves garlic
- 12 dill heads
- 12 small chile peppers
Directions
- Steam cauliflower over boiling water 1 minute. Simmer vinegar, water and salt ina 5-quart non-reactive pan for 5 minutes. Pack six sterile 1- quart jars, each with 2 cloves garlic, 2 dill heads and 2 chile peppers. Pack warm cauliflower in each jar, leaving 1/4 inch headspace. Cover with vinegar solution, leaving 1/4 inch headspace. Cap and seal. Process 15 minutes in boiling water. Store jars 3 weeks before using to allow flavors to develop.