Ingredients :
- 1 head cauliflower
- 7 cup cucumber diced, with seeds removed
- 1/2 cup onion, sliced
- 1/2 cup sliced red or green pepper, or a combination of both
- 2 cup sugar**
- 1 cup vinegar
- 1 tbsp coarse salt
- 1 tsp mustard seed
- 1 tsp celery seed
- 2 large mason jars
Method :
- Cut up all vegetables into a large container or bowl (1 gallon capacity approx.)
- Combine vinegar, spices, salt, and **sugar into a jar and shake well. With the sugar, 2 cups is fairly sweet, so if you want a sweeter pickle use all 2 cups. For a tarter pickle use less. I started with 1 ½ cups in the jar and taste tested. I used about 1 ⅔ cups of sugar.
- Pour the liquid over the cut up vegetables, cover and refrigerate 12 – 24 hrs stirring every 6 - 8 hrs or so, making sure all the vegetables are evenly coated.
- The vegetable mass you started with will drop considerably and the liquid mass will double to triple in volume.
- Divide your pickled vegetables into 2 jars and cover with the liquid left in the container.
- Theses pickles will keep for 3 months in the refrigerator, if they last that long! Enjoy! :)
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