From Chef Joey Johnson at The Fat Hen.
4 lg. heads of cauliflower
4 sweet red peppers, cored and sliced into thin strips
3 large carrots peeled and sliced thin at a 45 degree angle
4 sweet onions, peeled and sliced into thin strips
2 qt. vinegar
4 c. sugar
3/4 cup salt
1 tbsp. celery seed
1 tbsp. mustard seed
12 whole cloves
1 tbsp. turmeric powder
1 tbsp. ground mustard
1 tsp. red chili flakes
Wash and divide cauliflower into small pieces. Cover with hot water and cook on high heat for 5 minutes, then drain. Add sugar, salt, and spices to vinegar and bring to a boil. Drop cauliflower, pepper and onions into hot vinegar and bring to a boil. Can while hot. Makes 8 pints or more.