Old-Fashioned Cauliflower Pickles

• 3 large cauliflower heads
• water
• 1 qt. white vinegar
• 2 1/2 c. sugar
• 1/2 c. chopped onion
• 2 1/2 tsp. salt
• 2 tsp. mustard seed
• 2 tsp. celery seed
• 1 tsp. turmeric
• 1/4 tsp. whole cloves
• 1 small dried red pepper
• 1 (4 oz.) can pimientos, cut into strips

1. Bring 4 quarts water to a boil; add cauliflower, broken up to make 6 quarts flowerets.
2. Cover; remove from heat and let stand while preparing vinegar mixture.
3. Combine 1 1/2 quarts water with vinegar, sugar, onion, salt, mustard seed, celery seed and turmeric.
4. Tie cloves and the pepper in cheesecloth.
5. Add to vinegar mixture.
6. Bring to boiling point; boil, uncovered, 5 minutes.
7. Drain the cauliflower.
8. Pour hot vinegar over cauliflower; add pimientos.
9. Boil 3 to 5 minutes until tender-crisp.
10. Remove spice bag.
11. Pack into jars and seal.
12. Makes 5 quarts.

cauliflower, water, white vinegar, sugar, onion, salt, celery, turmeric, whole cloves, red pepper, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800547 (may not work)