The Top Secret Recipe Collection of a Former CIA Chef Volume 5 by Cookbooks

Author:Cookbooks [Cookbooks]
Language: eng
Format: epub, mobi, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:52:37+00:00

4.

9 PICKLED CAULIFLOWER.--Cauliflower is another vegetable that lends itself well to pickling. This food must be cooked, too, before pickling; and to have it just right for packing into the containers, it requires particular attention in cooking.

ICKLED CA

P

ULIFLOWER

qt

4

. cauliflower broken into pieces

2 c. brown sugar

1 Tb. salt

1/2 tsp.

pper

pe

1 qt. vinegar

1 pt. water

elect

S

firm heads of cauliflower and break them into sections or flowerets. Immerse these in cold water to which has been 1

added

teaspoonful of salt to the quart. Allow the cauliflower to stand for 1

hour in the salt water. Remove from the water, and put over the fi t re o

cook in salt water of the same proportion as that used for soaking. Co ok

until the cauliflower is quite tender, but not so tender as it would be cooked to serve at the table. If this is done, the cauliflower will darken and break into pieces. It should be firm enough not ush

to cr

or

break easily when it is packed into the jars. When prop

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