Instructions: Wash cauliflower; divide into florets. Combine cauliflower, sliced onion, red pepper strips, and salt. Cover with ice and let stand 3 to 4 hours. Drain well.

Combine remaining ingredients. Bring to a boil. Add vegetables; boil 10 minutes or until vegetables are tender-crisp.

Remove hot red pepper from vegetable mixture. Pack hot vegetables into hot pint jars. Cover with boiling liquid to 1/2-inch from top of jar. Cut hot red pepper into 5 pieces and add one piece to each jar. Adjust jar lids.

Process 5 minutes in boiling water. (Start to count processing time as soon as water in canner returns to boiling.) Remove jars.

Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.

This recipe yields 5 pints.

Yield: 5 pints

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