INGREDIENTS. 3 quarts cauliflower florets (about two large heads). 1 1/2 cups pearl onions. 1/4 cup pickling salt. 4 cups white vinegar (5% acidity).

Оценка 5,0 (38) · 15 мин 1 дек. 2018 г. · In a nonreactive pan, bring the vinegar, water, and salt to a boil. Pour the liquid over the cauliflower, leaving ½ inch headspace. Close the ...

Wash cauliflower flowerets or Brussels sprouts (remove stems and blemished outer leaves) and boil in salt water (4 tsp canning salt per gallon of water) for 3 ...

Оценка 5,0 (45) · 20 мин 22 нояб. 2022 г. · If canning, process in a boiling water bath canner for 10 minutes. Remove and let rest on the counter for 24 hours, then check for seal and ...

Оценка 5,0 (7) · 37 мин 14 сент. 2024 г. · Remove from water bath and allow to sit at room temperature for 8-12 hours. After cooled, remove rings to ensure a good seal. Store at room ...

2 мая 2013 г. · In a large saucepot, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 10 minutes.

Продолжительность: 18:20
Опубликовано: 9 мар. 2022 г.

45 мин 6 апр. 2024 г. · How to Make Pickled Cauliflower. In order to be safely canned, pickled cauliflower needs to be processed using the hot water bath canning method ...

Оценка 4,6 (5) · 40 мин 16 мая 2015 г. · If you want to keep pickled cauliflower in the pantry, water-bath can it for 15 minutes per pint. Either way, they will keep a year or more.

Water bath, homemade or commercial: 60 minutes; Water seal, 214° (F): 40 minutes; 5 pounds steam pressure: 30 minutes; 15 pounds steam pressure: 20 minutes.