To create this article, volunteer authors worked to edit and improve it over time. The solution needs to be hot when you add it, but it does not need to be at a rolling boil. This article has been viewed 33,591 times. Fasten the lid in place by tightly screwing on a corresponding metal band. Remove the lids from the water after 30 seconds and let them dry on a clean kitchen towel on the counter. All tip submissions are carefully reviewed before being published. If you do not have an actual canner, place the jars inside a large stockpot fitted with a metal rack. This article has been viewed 33,591 times. wikiHow is a wiki, similar to Wikipedia, which means that many of our articles are co-written by multiple authors. You should also cut off any brown marks or undesirable blemishes using a sharp knife. Alternatively, you can dump the drained cauliflower into a large bowl of ice water for 3 minutes to cool it down instead of rinsing it under cold running water. wikiHow is a wiki, similar to Wikipedia, which means that many of our articles are co-written by multiple authors. You will need one quart (liter) jar, two to three pint (half-liter) jars, or four to five half-pint (quarter-liter) jars for this process. The headspace is necessary since the contents of the jar can expand during the canning process. Continuous stirring prevents the seeds from burning. The simplest way to make it is by letting the pickles develop in the refrigerator, but for longer-term storage, make the pickles using a boiling water canner. For altitudes between 1000 and 6000 feet (305 m and 1830 m), process the jars for 15 minutes. Note that you will need to refrigerate these pickles after opening the jar. This step draws flavor out of the seeds, though, making your pickled cauliflower tastier when done. For altitudes between 0 and 1000 feet (0 and 305 m), process the jars for 10 minutes. For altitudes above 6000 feet (1830 m), process the jars for 20 minutes. For this method, it works best if you use half-pint (quarter-liter) or pint (half-liter) sized jars instead of full quart jars. The jars do not need to have bands, but they do need to have tight lids. Wipe the rims of each jar with a hot, damp towel before covering the container with a lid. By using our site, you agree to our. % of people told us that this article helped them. The cauliflower needs to soften slightly, but you do not want it to become completely tender. To create this article, volunteer authors worked to edit and improve it over time. Swirl the pan or stir the seeds continuously to prevent the seeds from burning. By signing up you are agreeing to receive emails according to our privacy policy. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1e\/Pickle-Cauliflower-Step-1.jpg\/v4-460px-Pickle-Cauliflower-Step-1.jpg","bigUrl":"\/images\/thumb\/1\/1e\/Pickle-Cauliflower-Step-1.jpg\/aid4528973-v4-728px-Pickle-Cauliflower-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"