|Making It Easy: Cajun Cooking|
|by Arlene Coco|
Chef Arlene Coco learned Cajun cooking the only way one can really learn Cajun cooking--in her mother's kitchen in Baton Rouge, Louisiana.
Results 1 - 10 of 20 for brine cauliflower
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Peel cucumbers and ... celery, peppers and cauliflower. Cut fine ... cover with cold brine (1/2 cup coarse salt to 4 cups cold water). Let stand overnight.
Pack veggies in glass gallon jar. Cook brine to boiling and pour over veggies in jar. Let cool, refrigerate 24 hours.
Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... and soak in brine overnight. Drain. To ... in small jars and seal.
Chop vegetables and place in brine overnight. Mix dry ... kettle, cover with vinegar and moistened dry ingredients. Boil 1 minute. Place in jars and seal.
Wash and cut ... overnight. Next day, check for leaks. Add more brine, if needed. Store in ... or refrigerate for 2 weeks until done. Makes 6 to 8 jars.
Add sauce mixture ... minutes. Thicken with 1/2 cup flour before taking off. NOTE: DO NOT use all the pickle juice. Put pickles and onions in overnight brine.
Cut and clean ... fill with boiling brine. Cover all ... completely. Seal the jars and allow to cool. This quantity of brine fill 7 to 8 jars of vegetables.
Layer prepared vegetables ... 4 hours. Bring brine ingredients to full ... Pack into jars with juice, covering with liquid. Seal. Makes 10 to 12 quarts.
Store in jars in refrigerator. Ready to eat in 1 week.
In hot sterilized ... Cover with boiling brine to with in ... sticks and onions slices can be used for variation. Makes an excellent gift. Makes 4 quarts.
Result Page: 1
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