A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sweet-Pickled Cauliflower
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- #59205
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 large cauliflower
2 ounces salt
1 pint water
8 ounces onions
1 pound sugar
1 pint wine vinegar
1 tablespoon mustard seed
2 short pieces cinnamon bark
1/2 teaspoon cloves
1/2 teaspoon allspice
3 little dried red peppers
directions
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.
added by
cookmaryg
nutrition data
Nutritional data has not been calculated yet.
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