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Sweet-Pickled Cauliflower (cavolfiore In Agrodolce) Recipe
Serves: 1
Keywords: Relishes, vegetarian, recipe, recipes, Sweet-Pickled Cauliflower (cavolfiore In Agrodolce) Recipe
Ingredients
1
lg
Cauliflower about 2 lbs. , trimmed wt.
2
oz.
Salt
1
pt
Water
8
oz.
Onions
1
lb.
Sugar
1
pt
Wine vinegar
1
tb
Mustard seed
2
Short pieces cinnamon bark
½
ts
Cloves
½
ts
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.
- Makes approximately 3 lb. pickle.
- Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon of cream and serve it on a plate along with pickled cauliflower, sticks of cucumber, spring onions, and matchsticks of celery to dip into it.
- Toss a few cauliflower florets with a haricot bean salad dressed with olive oil, some of the pickling liquor, chopped garlic and parsley.
- Serve them as part of an antipasto with olives and slices of salad.