Polish Dilled Cauliflower

Polish Dilled Cauliflower

  By admin@mindvolt.com  , ,

October 13, 2015

  • Yields: 4 Pints
Polish Dilled Cauliflower


1Prepare and process home canning jars and lids according to manufacturer’s instructions. Keep jars hot for packing.

2Wash cauliflower and cut into convenient size to pack firmly into clean, hot jars.

3Combine Mrs. Wages® Polish Dill mix, vinegar, and water into a large, non-reactive pot. Bring mixture to boil over medium heat, stirring constantly until mixture dissolves.

4Pack cauliflower into sterilized jars, leaving 1/2-inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch headspace. Remove air bubbles and cap each jar as it is filled.

5Cool jars at room temperature. Product is ready to eat after 24 hours. Store properly hot packed product in refrigerator, and use within 6 months. Once opened, use within 1 week.


2 lbs cauliflower

1 ¼ cups Mrs. Wages® White Distilled Vinegar (5% acidity)

1 ¾ cups water

1 pouch Mrs. Wages® Polish Dill Refrigerator Pickles Mix (1.94 oz)


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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