|Recipes From a Very Small Island|
|by Martha Greenlaw|
The very best New England recipes from America's most beloved fisherman -- and her mother!A New England cookbook from Linda Greenlaw and her mother.
Tip: Try brine cauliflower for more results.
Results 1 - 10 of 15 for pickling brine cauliflower
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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.
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.
Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... and soak in brine overnight. Drain. To ... in small 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.
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.
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 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.
Pack veggies in glass gallon jar. Cook brine to boiling and pour over veggies in jar. Let cool, refrigerate 24 hours.
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.
Result Page: 1
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