|Bordeaux: Revised Third Edition|
|by Robert M. Parker|
When Robert M. Parker, Jr.'s Bordeaux was first published in 1985, it was greeted with tremendous enthusiasm by such legendary authorities as Hug...
1 - 10 of 221 for pickled cauliflower
Separate cauliflower into flowerets. Cook ... radishes; toss lightly to coat vegetables. Cover. Chill 12 hours, turning occasionally. Drain before serving.
Separate cauliflower into floweretts. Cook ... toss lightly to coat vegetables. Cover and chill for 12 hours, turning occasionally. Drain before serving.
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.
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 ... boiling hot liquid. Seal. Refrigerate or process in a boiling water bath for 10 minutes if storing on shelf. Makes 4 pints.
Simmer all ingredients, except cauliflower, together for ... boiling water bath for 5 minutes. Yield: 3 to 4 pints. Note: Cauliflower may turn pink or tan.
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.
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 florets. Mix ... and add rest of ingredients. Place in a kettle. Heat to scalding point. Seal in sterilized jars. Makes about 8 pints.
Cut cauliflower into flowerets. Thinly ... lifter or tongs, remove jars from canner; set jars, several inches apart, on wire racks. Cool at least 12 hours.
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