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Sweet-Pickled Cauliflower




Source of Recipe


Elisabeth Luard in "Country Living" (British), 1988.


List of Ingredients




1 large Cauliflower about 2 lbs., trimmed wt.
2 oz Salt
1 pt Water
8 oz Onions
1 lb Sugar
1 pt Wine vinegar
1 tbsp Mustard seed
2 Short pieces cinnamon bark
1/2 tsp Cloves
1/2 tsp Allspice
3 Little dried red peppers

Recipe




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:
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.