Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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