|Twelve Months of Monastery Soups|
|by Victor D'Avila-Latourrette|
"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in Twelve Months of Monastery Soups...
Tip: Try brine cauliflower for more results.
1 - 10 of 15 for pickling brine cauliflower
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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.
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 ... 1 teaspoon of pickling spice to each ... leaks. Add more brine, if needed. ... 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.
Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... and soak in brine overnight. Drain. To ... in small jars and seal.
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.
Pack veggies in glass gallon jar. Cook brine to boiling and pour over veggies in jar. Let cool, refrigerate 24 hours.
In each pint, ... mustard seed Steam cauliflower not more than ... and cover with brine, leaving 1/2 ... Will keep up to about 2 months if refrigerated.
Wash vegetables. Cover with a brine made by mixing ... jars. Adjust two-piece lids. Process in a boiling water bath for 10 minutes. Yield: about 12 pints.
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