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Fruits & Vegetables - May 13, 2008
Trim the cauliflower and divide it into florets. Blanch the florets in
boiling salted water for 5 minutes. Drain them and run cold water through
them immediately. Slice the onions and layer them with cauliflower into
sterilized jars. Heat the vinegar with the sugar and spices, and pour the
boiling mixture into the jars. The florets should be submerged. Cover and
seal while hot. Ready to eat in a week, the pickle will keep in a cool
place all year. Makes approximately 3 lb. pickle.
Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon
of cream and serve it on a plate alon...View Recipe
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