Cauliflower Pickles

• 3 quarts cauliflower flowerets (about 2 large heads)
• 1 1/2 cups tiny pickling onions, peeled
• 1/4 cup salt
• 2 tablespoons mustard seeds
• 1 tablespoon celery seeds
• 1 red pepper pod (optional)
• 1 teaspoon ground turmeric
• 1 quart white vinegar
• 2 cups sugar

1. Combine cauliflower, onions, and salt in a large glass container; cover with ice. Let stand 2 to 3 hours. Drain and rinse 3 times in a cold water bath.
2. Tie spices in a cheesecloth bag. Combine spice bag, vinegar, and sugar in a stainless steel stockpot. Bring to a boil. Add cauliflower and onions. Reduce heat; simmer 7 minutes, stirring occasionally. Remove spice bag; discard.
3. Pack cauliflower into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.

cauliflower flowerets, tiny pickling onions, salt, mustard seeds, celery seeds, red pepper, ground turmeric, white vinegar, sugar

Taken from www.myrecipes.com/recipe/cauliflower-pickles (may not work)