Place the cauliflower, onion and pepper in large
he board.
Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives
ab of caponata, or a pickled cauliflower floret or asparagus tip.
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.
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.
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.
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.
Break cauliflower into florets.
Place in a bowl and sprinkle with salt.
Cover and let stand 2 hours.
After 2 hours, rinse cauliflower and dry well.
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.
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.
Break cauliflower into smaller flowerets; set aside.
Combine all other ingredients in a saucepan and boil for 10 minutes.
Pour over cauliflower and let cool.
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.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
ach jar 1/3 the cauliflower, 1 hot pepper, 1 minced
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.
nd fluffy.
TO MAKE CAULIFLOWER:
Heat oil in saute
Soup:
Steam the cut cauliflower until tender. Drain and add
Break the cauliflower up into florets, then steam