2 heads cauliflower
2 c. sm. white onions
1 c. pickling salt
1 c. sugar
3 c. white vinegar
2 tbsp. white mustard seeds
1 tbsp. celery seeds
1 sm. red hot pepper
Wash cauliflower, break into flowerets. Scald, cool, peel the onions. Mix vegetables with salt. Add just enough water to cover. Let stand 18 hours. Drain. Rinse in cold water. Drain.
Dissolve sugar in vinegar. Add seeds, hot peppers. Bring to a boil. Add vegetables. Simmer 10 minutes or until barely tender. Pack vegetables in hot jars. Fill with boiling hot liquid. Seal.
Refrigerate or process in a boiling water bath for 10 minutes if storing on shelf.
My husband pickles eggs. I think he uses white vinegar, puts a little onion, garlic, and a good bit of spices in it with the boiled eggs and lets it sit in the refrigerator for, I think, a couple months. I have an alergy so I don't eat them. But I've never had pickled cauliflower and I love cauliflower so I'm going to have to get him to make some for me.