Pickled Cauliflower

2 large cauliflower heads
2 cups pearl onions
1 cup pickling salt
1 cup sugar
3 cups white vinegar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 small hot pepper

Wash the cauliflower and break into flowerets. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.
This recipe yields 4 pints.

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