|by Julie Tucker|
Need a little help navigating Californian wines? This friendly pocket guide quickly makes sense of the wines, grapes, and regions you'll most like...
1 - 10 of 221 for how to pickle cauliflower
Boil bay leaf, ... 1 minute. Add cauliflower and blanche for ... Arrange cauliflower on chilled plate and spoon on dressing. Top with a teaspoon of pickle.
Separate cauliflower into floweretts. Cook ... water for 6 to 7 minutes or ... crisp; drain. Combine pickle liquid, garlic, sweetener ... occasionally. Drain before serving.
Separate cauliflower into flowerets. Cook ... water for 6 to 7 minutes, or until tender-crisp. Drain. Combine pickle liquid, garlic, sweetener ... occasionally. Drain before serving.
Cook potatoes and ... the vegetables except cauliflower and carrots. Mix everything. Now select cauliflower and carrots to decorate around the potato salad.
Wash cauliflower, break into ... just enough water to cover. Let stand ... process in a boiling water bath for 10 minutes if storing on shelf. Makes 4 pints.
Wash cauliflower and break into ... pepper. pack at once into hot sterile jars and fill the jars with the boiling liquid. Seal at once. Yield: about 7 pints.
Cut cauliflower into florets. Mix ... and add rest of ingredients. Place in a kettle. Heat to scalding point. Seal in sterilized jars. Makes about 8 pints.
In each pint, ... mustard seed Steam cauliflower not more than ... 5 minutes or refrigerate; wait 2 days. Will keep up to about 2 months if refrigerated.
Cut cauliflower into flowerets. Thinly ... 4 cups water to boiling, stirring occasionally. ... several inches apart, on wire racks. Cool at least 12 hours.
Simmer all ingredients, except cauliflower, together for ... kettle of water to a boil. Place ... Yield: 3 to 4 pints. Note: Cauliflower may turn pink or tan.
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