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Recipe by: altemera
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See below ingredients and instructions of the recipe
1 lg Cauliflower 1 pt Wine vinegar
- about 2 lbs., trimmed wt. 1 tb Mustard seed
2 oz Salt 2 Short pieces cinnamon bark
1 pt Water 1/2 ts Cloves
8 oz Onions 1/2 ts Allspice
1 lb Sugar 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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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