Instructions: Trim cauliflower and cut into florets (youll have about 4 quarts). Place cauliflower in a large bowl. Add 2 tablespoons salt. In another bowl, combine carrots with remaining salt. Cover both bowls and let stand 2 hours. Rinse each thoroughly and drain.

Combine vinegar, sugar, minced onion, mustard seeds, turmeric and peppercorns in a very large saucepan; bring to a boil. Add carrots; return to a boil. Reduce heat and simmer, covered, for 5 minutes. Add cauliflower and return to a boil. Reduce heat and simmer, covered, until vegetables are crisp-tender, 6 to 8 minutes.

Pack hot vegetables into hot, clean jars and fill jars with boiling liquid. Let cool, then refrigerate.

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