Dilly Green Tomatoes - cooking recipe

Ingredients

3 1/2 lb. small, firm green tomatoes (with stems)
1 clove garlic per qt.
1 bunch celery per qt.
1 hot red pepper per qt.
1 head fresh dill, 1 tsp. dill weed or 2 Tbsp. dill seed per qt.
2 qt. water
1 qt. cider vinegar
1/2 c. granulated pickling salt
1 large head cauliflower
2 Tbsp. butter
1 Tbsp. vegetable oil
2 dried red chilies
1 tsp. whole cumin seed
2 tsp. whole peppercorns
2 tsp. whole coriander seed
1/4 tsp. fresh ginger, grated
1/2 tsp. turmeric
1/2 tsp. salt

Preparation

Break or cut the cauliflower into bite size pieces.
Heat the butter and oil.
Add the chilies, cumin, pepper corns, coriander and ginger.
Fry on medium heat; stir often so the spices don't burn for about a minute.
Add the cauliflower, turmeric and salt. Cook on low heat; turn occasionally until the cauliflower is done, about a half hour.
When you serve, don't scoop up the spices; just spoon out the cauliflower.