Don’t you just love the more unusual pickled vegetables like cauliflower, Brussels sprouts, asparagus and beets? I know I do, but it’s nearly impossible to find commercially canned varieties on the grocery store shelf. So what’s an aspiring foodie to do? Make it ourselves. Luckily, pickled vegetables are super simple, making them a good first canning project. That’s exactly what we did at last week’s Water Bath Canning Class. Cauliflower was on sale and my first choice – asparagus – wasn’t, so we each made a jar of cauliflower pickles while learning the canning basics. It was a great group and we all had a lot of fun.  I hope to see you at the next class! (Note: Sign up for our newsletter to stay up-to-date on scheduled classes.)

Recipe: (adapted from the Heinz Successful Pickling Guide)

• 10 cups cauliflower florets (about 2 large heads)
• 1 medium onion, sliced thinly
• 1 medium red bell pepper, chopped
• 2 cups vinegar (I used cider vinegar, but white vinegar works too)
• 2 cups water
• 2 cups sugar
• 1 Tbsp pickling salt
• 1 Tbsp mustard seed
• 1/2 Tbsp celery seed
• 1/2 Tbsp dill seed

In a large saucepot, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 10 minutes. Immediately fill pint jars with mixture, leaving ½ inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes. Makes 4-5 pints. Let pickles sit for 3-4 weeks before enjoying!