1 lg Cauliflower
- about 2 lbs., trimmed wt.
2 oz Salt
1 pt Water
8 oz Onions
1 lb Sugar
1 pt Wine vinegar
1 tb Mustard seed
2 Short pieces cinnamon bark
1/2 ts Cloves
1/2 ts Allspice
3 Little dried red peppers
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 along with pickled cauliflower, sticks of
cucumber, spring onions, and matchsticks of celery to
dip into it.
Toss a few cauliflower florets with a haricot bean
salad dressed with olive oil, some of the pickling
liquor, chopped garlic and parsley.
Serve them as part of an antipasto with olives and
slices of salad.
Source: Elisabeth Luard in "Country Living" (British),
1988. Typed for you by Karen Mintzias
