Pickled Cauliflower 2 Recipe

Free Recipe Pickled Cauliflower 2

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Pickled Cauliflower 2 Recipe

1 Clove garlic
1 Sprig thyme
1/2 lb Small onions
1 sm Chili pepper
1 lb Cauliflower
2 c Tarragon vinegar
1 Bay leaf
1 ts Coarse salt

Pickled Cauliflower 2 Preparation

In response to a request for Cauliflower recipes, here goes (again, they are from Alice Waters” Chez Panisse Vegetable Cookbook): Peel garlic and onions. Remove stem and leaves from cauliflower and break into florets. Put florets, garlic, onions, herbs, and peppers in a hot sterile glass canning jar. Measure the vinegar into a saucepan, add salt, bring to a boil and boil for one minute. Remove from the heat and pour over the cauliflower; cauliflower should be covered with vinegar. Put on the lid, tighten the band, and let cool. Store in a cool, dark place for a month. Keeps 2-3 months. Makes 1 qt. Refrigerate after opening. Posted to FOODWINE Digest 30 October 96 Date: Wed, 30 Oct 1996 16:39:16 -0800 From: Nancy Brandt <Nancy.Brandt@UCOP.EDU>

Cooking Temperature:

Recipe Serves: 1

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