There is a variety of meats and main dishes that can be served with cauliflower.The easiest way to make it is to let it ferment in the refrigerator, but then use a boiling water canner to store it.
Step 1: The cauliflower needs to be cleaned.
Carefully rinse the florets under the cool running water.Before proceeding, allow the excess water to drain off the cauliflower.You should use a sharp knife to cut off brown marks.
Step 2: The jars need to be prepared.
To boil the water, fill a stockpot halfway with water.To make sure the jars are safe to use, place them in the boiling water.You need one quart jar, two to three quart jars, or four to five half-pint jars for this process.The canning jars you use will have bands.The bands should be placed inside the boiling water.After 30 seconds, take the lids out of the water and put them on a clean kitchen towel.After 10 minutes, remove the jars and bands from the water and put them on a kitchen towel.
Step 3: The seeds should be toasted.
Set the saucepan on the stove over medium heat and put the mustard seed and celery seed in it.The seeds should be toast for about 2 minutes.If you want to prevent the seeds from burning, swirl the pan.The natural flavor of the seeds is drawn out by toasting them.
Step 4: Add the seasonings.
The sugar, garlic, salt, pepper, and water should be poured into the saucepan.Continue heating the saucepan until it reaches a boil.Drop the heat to medium so that the solution doesn't get too hot as you prepare cauliflower.The solution should be hot when you add it, but not at a rapid boil.
Step 5: The cauliflower should be put in a jar.
Pack the florets in a quart jar as tightly as possible.You can use any size jar for this method.The jars don't need bands, but they do need to have tight lids.
Step 6: The hot liquid should be poured in.
The cauliflower will be covered with the hot pickling solution.Make sure that the solution is all the way down to the bottom of the jar, and leave 1/2 inch of empty headspace at the top of each jar.As the liquid expands and contracts, the glass will crack or break.
Step 7: Let go of it.
The solution should be kept on a counter or table.The jar needs to be covered with its lid after the temperature drops.Do not put the jar in the fridge.A sudden shift in temperature can cause the glass to crack after you pour the hot liquid in.
Step 8: It's a good idea to keep it refrigerated for a few days.
Put the jar inside the fridge and let the solution do its work.If you want maximum flavor, leave the jar alone for two or three days.
Step 9: You can store it in the refrigerator.
Take what you need from the jar of cauliflower in your refrigerator.The cauliflower can last from two weeks to three months.
Step 10: The salt water needs to be boiled.
The saucepan should be filled halfway with water.Bring it to a boil and then add the salt to the water.Allow it to return to a boil.The water will reach a boil more slowly if you add salt to it before it cooks.The salt will add flavor to the cauliflower.
Step 11: The cauliflower should be blanched.
The cauliflower should be put in the boiling water.Allow them to cook for 3 minutes, then remove the pan from the heat source.You don't want the cauliflower to become completely tender.
Step 12: Cool and drain.
To drain the hot water, pour the saucepan's contents through a strainer.If you want to stop the cooking process, rinse the cauliflower under cold running water.Instead of rinsing cauliflower under cold running water, you can dump the drained cauliflower into a large bowl of ice water for 3 minutes to cool it down.You can drain the ice water by pouring the contents of the bowl through a strainer.
Step 13: The seeds should be toast.
The mustard and celery seeds are in the saucepan.The spices should be heated over a medium setting on your stove.The seeds should begin to take on a brown tint.The seeds are not able to burn due to continuous stirring.This part of the process can be skipped if you are short on time.When done, this step will make your cauliflower taste better.
Step 14: Add some seasonings.
Put your toasted seeds in the saucepan with the water and vinegar.Add the sugar, garlic, peppercorns, red pepper flakes, and another small amount of pickling salt.Drop the temperature and let the solution cook for 5 minutes.
Step 15: The cauliflower should be put in a jar.
Pack cooled cauliflower into clean glass canning jars.It's best to leave as little space as possible.It works best if you use half-pint jars instead of full quart jars.The processing times for jars of this size are provided here.
Step 16: Put it in the solution.
The solution should be spread evenly into the jars of cauliflower.Make sure that the solution fills each jar to the bottom, and leave at least 1/2 inch of empty headspace at the top.Before covering the container with a lid, you need to wipe the rim of the jar on a hot, damp towel.Attach the lid to the metal band with a screw.During the canning process, the contents of the jar can expand.The pressure inside the jar can cause the glass to break if you don't have the headspace.
Step 17: Put the jars in the canner.
The jars should be placed on the bottom rack of the boiling-water canner.The jars should be covered by 3 inches of water.The heat source needs to be turned on.If you don't have a canner, put the jars in a large stockpot with a metal rack.The stockpot should be on the stove.
Step 18: For 10 to 20 minutes.
Once the water in your canner is boiling, start the clock.Depending on your altitude, the process time will be different.For altitudes less than 1000 feet, process the jars for 10 minutes.For altitudes between 1000 and 6000 feet, process the jars for 15 minutes.For altitudes above 6000 feet, process the jars for 20 minutes.
Step 19: Let's sit.
Remove the jars with tongs or a special jar lifter and place them on a kitchen towel.The jars should be cooled and dried for six hours.
Step 20: The store should be at room temperature.
The jars of cauliflowers should be kept in a dark place.The cauliflowers should last up to one year.After opening the jar, you will need to chill it.