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Combine caulifowerets, onions and salt. Cover with ice; let stand 2 to 3 hours. Drain; rinse and drain thoroughly. Combine sugar, mustard seed, celery seed, turmeric and vinegar in a large nonreactive saucepot. (optionally, pierce the pepper and throw it in.) Bring to boil. Add cauliflower and onions. Return to a boil. Reduce heat and simmer 5 minutes. Remove [the pepper]. Pack hot into hot jars, leaving 1/4 inch (.75 cm) headspace. Remove air bubbles. Process 10 minutes in boiling water canner. Yield, about 5 pints. Quarts, cups and tablespoons are volume measures.
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