Cook cauliflower in boiling salted water about 10 minutes. Drain.
While cauliflower cooks, combine remaining ingredients in small saucepan. Cook over low heat 5 minutes.
Pour over cooked cauliflower.
Place the cauliflower, onion and pepper in large
Put ingredients through blender and put in sterilized bottles.
Refrigerate.
Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
hey will tint the cauliflower orange).
Add cauliflower and jalapeno peppers
ach jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic
Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
Pack the cauliflower, onion, and garlic into a quart jar.
To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
Pour the hot brine over the cauliflower and let cool to room temperature.
Cover and refrigerate overnight or up to 1 week.
Break cauliflower into small pieces and put in canner.
Soak overnight with salt and alum.
Pour boiling water over that.
Next day, drain and rinse with cold water.
Put into canning jars with a hot pepper in the middle (cut off top of pepper, let seeds inside) and Mrs. Wage's kosher dill pickle mix.
Follow directions on mix to fill jars.
Run through canner 5 minutes at a boil.
if you don't have a full canner to soak, cut ingredients in half.
Put hot dogs, cauliflower, onion, pimento, red pepper and salt in large container. Bring remaining ingredients to boil; pour over hot dogs.
Wash the cauliflowers and break them into flowerettes.
Scald, cool, and peel the onions.
Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
Drain, rinse in cold water, and drain again.
Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.
Cut cauliflower, onions and carrots in small sections, and cook until tender, but not mushy; drain.
In a large pan, add vegetables and equal parts of sugar and vinegar to almost cover. Add turmeric, bring to a boil and spoon into clean jars.
Seal while hot.
Wash cauliflower and break into florets.
Combine with onions and salt.
Cover with ice.
Let stand 2 to 3 hours.
Drain thoroughly.
Combine vinegar, sugar, mustard seed, celery seed, turmeric and red pepper.
Bring to a boil.
Add cauliflower and onions.
Return to boil.
Reduce heat and simmer 7 minutes.
Pack into hot jars.
Process 10 minutes.
Makes 5 pints.
he board.
Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives
Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness.
Drain and immerse in ice water to chill, then drain well.
Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it.
Pour dressing over cauliflower and toss well.
Let salad marinate at least one hour, or overnight.
Add cilantro just prior to serving.
hick slices.
Save the cauliflower \"crumbs.\".
Thinly slice the
ab of caponata, or a pickled cauliflower floret or asparagus tip.
Cut cauliflower and put in bowl with 2 tablespoons salt.
Do the same with carrots; let stand 2 hours.
Rinse and drain. Combine vinegar, sugar, onion flakes, mustard seed, turmeric and peppercorns.
Bring to a boil; add carrots and return to boil. Simmer 5 minutes.
Add cauliflower; return to boil and simmer 8 minutes.
Put in jars and seal.
Cut cauliflower into small pieces. Dry roast kalonji, rai, saunf and chilies. Add 1/2 cup water, boil, add cauliflower, red chili powder, vinegar and salt.
Stir fry and cook covered, stir occassionaly, sprinkle water in between.
Separate flowerets of cauliflower.
Add salt.
Cover with cold water; drain and rinse with cold water.
Tie spices in muslin bag and boil with vinegar and sugar 10 minutes.
Add cauliflower; cook 3 minutes until nearly tender.
Pack in sterilized jars and fill with boiling syrup and seal.
May add peeled pickling onions and strips of green pepper to cauliflower, if desired.
f giardiniera. (Also called California Hot Mix, which can be found
Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
Add cauliflower and bring back to a boil.
Remove from heat and allow to come to room temperature.
Keep covered in its liquid in refrigerator.