Pickled Cauliflower

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wash the cauliflower and cut it into small, uniform, bite-size florets so they will pack and cook evenly.
3. 3In a large pot, bring 4 cups white vinegar (5% acidity), 2 cups water, 1/4 cup sugar, 3 tablespoons canning salt, mustard seed, turmeric, and celery seed to a full boil, stirring to dissolve the sugar and salt.
4. 4Pack the raw cauliflower florets into the hot jars fairly snugly, filling any gaps as best you can.
5. 5Pour the boiling brine over the cauliflower, keeping it covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and screw on the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavor to develop, and refrigerate after opening.
11. 11Do not water down the vinegar or crowd extra cauliflower into the jars beyond a snug pack, since that lowers the acidity that keeps the jars shelf-stable.