Sweet Pickles, Cauli Trees and Onions
My Aunt Nonies and Great-Grandma's recipe. I remember asking for the little cauliflower trees and they were my favorite. It has been several years that I have looked for this recipe and all I had to do was ask mom. She had it saved in her cookbook. Mom said she and my sis spent all the time getting the onions ready for the pickles. I always liked the onions and the little cauliflower trees best. Made a batch in August 2005 while in Mesa, Arizona. Must remember not to cook as long as the recipe calls for when in the lower altitudes. The onions were a little over cooked.
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 40
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 cups water
- 1/4 teaspoon whole cloves
- 8 cups sugar
- syrup:
- 1 stick cinnamon
- 2 quarts water
- vegetables step 1:
- 5 quarts cucumber cut crosswise
- 1 quart white pearl onions skinned
- 1 1/2 quarts cauliflower flowerets
- vegetables step 2:
- 1 quart vinegar
- 2 teaspoons tumeric
- 5 cups vinegar
- 1/2 box pickling spice
- 1/4 teaspoon mustard seed
- Carbohydrate 33.8124183047482 g
- Cholesterol 0 mg
- Fat 0.119383082657112 g
- Fiber 1.12497355139553 g
- Protein 0.921532946367535 g
- Saturated Fat 0.0352519685726286 g
- Serving Size 1 1 Serving (245g)
- Sodium 10.0429918040515 mg
- Sugar 32.6874447533527 g
- Trans Fat 0.0370453932161961 g
- Calories 143 calories
To Prepare Vegetables for Canning: Step 1: Take 1 cup salt and 4 quarts water; pour over pickle vegi's. Let stand four hours. Drain salt water. Step 2: Add vinegar, 2 quarts water and tumeric. Boil 20 minutes. Drain again and wash in cold water. Syrup: Mix syrup group of ingredients in large saucepan. Boil 40 minutes. Can: Pack into vegetables into 10 pint size sterilized jars. Pour on hot syrup. Place cop seal and rings and secure on jars. Cover and boil 5 minutes in hot pack canner pot.
