Categories: Vegetables, Preserve 
      Yield: 4 servings 
  
      2 ea Large Heads Cauliflower             3 c  White Vinegar 
      2 c  Pearl Onions *                      2 tb White Mustard Seeds 
      1 c  Pickling Salt                       1 tb Celery Seeds 
      1 c  Sugar                               1 ea Small Hot Pepper 
  
  *    Pearl Onions are the small white or silver skinned onions that are 
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  Wash the cauliflowers and break them into flowerettes.  Scald, cool, and 
  peel the onions.  Mix the vegetables with the salt, add just enough water 
  to cover, and let stand about 18 hours.  Drain, rinse in cold water, and 
  drain again.  Dissolve the sugar in the vinegar, add the seeds and hot 
  pepper and bring to a boil.  Add the vegetables and simmer for 10 minutes, 
  or until the vegetables are barely tender.  Pack the vegetables into hot 
  jars, fill the jars with the boiling-hot liquid and seal. 
  Makes 4 pints.