Discuss Joyce Peller's answer to: How to can broccoli and cauliflower

I like to pickle cauliflower and broccoli.  We grow a lot of cabbage here so we put up sauerkraut.  Canning is the only way to survive up here.

Pickled Cauliflower or Broccoli.

Steam sterilize 10, 1 gallon jars or use #1 cans with seam sealer.
30 lbs cauliflower or broccoli, cut into individual florets  Cut the stems of broccoli and pickle as spears in a separate jar.
3/4 lb whole red pepper or fresh Thai chiles
3-1/2 gallons white or cider vinegar.
3 lb pickling salt.
1/2 lb alum (if your vegetables are not very crisp).
3 lb red onions.
1/2 cup mustard seed.

Cut the cauliflower into individual florets, that make about three dainty bites or one juicy chomp.

Cut the other vegetables into small pieces, add to a 5 gallon pot.  Add 3 gallons vinegar and simmer until all the flavor is in the vinegar, but don't pitch the flavorings. 

Parboil the cauliflower, but make sure it is still firm before you put it in the jars.  Pack the jars tight, then fill 3/4 of the way with your flavored pickling vinegar.  Fill the rest of the way with hot water (not boiling).  Seal the jars and let it pickle.  It takes about a week.  It works well with green beans too, but you might want to add a bit more red pepper just to give them a little kick.