Ingredients

• 2 lg cauliflower heads
• 1½ cups pearl onions
• ¼ cup pickling salt
• 4 cups white vinegar
• 2 cups sugar
• 2 Tbs mustard seeds
• 1 Tbs celery seeds
• 1 tsp turmeric
• 1 hot red pepper

Directions

1. Combine cauliflower, onions, and salt in a large bowl and cover with ice. Let stand 2 to 3 hours in refrigerator, then drain. Rinse vegetables under under cold running water; drain, do not rinse.
2. Combine vinegar, sugar, mustard seed, celery seed and turmeric in a large saucepan. Add hot pepper, if desired. Bring mixture to a boil. Add cauliflower and onions. Reduce heat to a simmer (180° F); simmer 5 minutes. Remove hot pepper and discard.
3. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid.
4. Pack hot vegetables and pickling liquid into a hot jar, leaving ½" headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar in boiling water canner. Repeat until all jars filled.
5. Process jars 15 minutes, adjusting for altitude. Turn off heat and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.