Cauliflower Chowchow
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Apple Cider Vinegar2 cup
Onion (finely chopped)5.5 tbsps
Sugar4 tsps
Yellow Mustard Seed1.25 tsps
Dry Mustard (generous)1.25 tsps
Celery Seed (generous)Directions:
1
Cook cauliflower florets in a large pot of boiling salted water until just crisp-tender, about 2 minutes
2
Drain cauliflower
3
Transfer to a rimmed baking sheet and set aside
4
Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan
5
Stir over medium heat until sugar dissolves
6
Add cauliflower to saucepan; bring to a boil
7
Reduce heat to medium and simmer until cauliflower is tender, about 3 minutes
8
Transfer mixture and pickling juices to a 1-quart jar
9
Let cool slightly, cover, and chill
10
Serve within 1 month
11
Cook cauliflower florets in a large pot of boiling salted water until just crisp-tender, about 2 minutes
12
Drain cauliflower
13
Transfer to a rimmed baking sheet and set aside
14
Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan
15
Stir over medium heat until sugar dissolves
16
Add cauliflower to saucepan; bring to a boil
17
Reduce heat to medium and simmer until cauliflower is tender, about 3 minutes
18
Transfer mixture and pickling juices to a 1-quart jar
19
Let cool slightly, cover, and chill
20
Serve within 1 month