|The Microwave Handbook|
|by Joan Hood|
Advice on microwave techniques, preparation, timing and utensils followed by an A-Z section which contains instructions for cooking a range of foods.
1 - 10 of 67 for sweet pickled cauliflower
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Cut cauliflower in florets. There ... cauliflower and simmer 5 minutes. Pack in clean, hot, pint jars and seal. Process in boiling water bath 5 minutes.
Wash vegetables. Cover with a brine made by mixing 1 quart water with 1/2 cup salt. Cover and allow to stand in a non-metallic container for 24 ...
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then make the ...
Combine vegetables and sprinkle with salt. Let stand 5 or 6 hours in a cool place. Drain well. Combine sugar, vinegar and spices and simmer 10 ...
Mix all vegetables with brine; cover and let stand 1 hour. Meanwhile, wash and sterilize 4 (1 pint) jars and closures. Stand them on a baking sheet ...
Soak vegetables in brine made of 1 cup salt to 3 quarts cold water. Let stand overnight covered. Drain vegetables. Add fresh brine and cook until ...
Bake cornbread mix, cool and crumble. This part can be made and mixed together to marinate ahead of time. Mix and serve immediately.
Dissolve salt in ... Drain thoroughly. Tie pickled spice in cheesecloth ... until cool. Store in cool dark place. Let stand several weeks before serving.
Cook cauliflower, drain and ... and chill. Makes a very large salad. (I always double this. If you don't tell anyone, they will think it is potato salad.)
1. Dissolve salt in the water and pour over prepared vegetables in a bowl. Mix well. Cover and let stand in cool place 12 to 18 hours. Drain ...
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