Main Ingredient - Cauliflower
Courtesy of Daniel Klein
Courtesy of Eugenia Bone
I love these pickles. They are a beautiful element in a composed salad, delicious next to a plate of broiled squid, excellent cooked with tomatoes and olives as a side dish, wonderful served with bread and butter and a dozen raw oysters. Cauliflower is a low-acid vegetable, and so to water-bath can it safely, the acidity must be increased through pickling. In choosing cauliflower, select very fresh, tight white florets without brown spots. These pickles are good for up to a year.
I love these pickles. They are a beautiful element in a composed salad, delicious next to a plate of broiled squid, excellent cooked with tomatoes and olives as a side dish, wonderful served with bread and butter and a dozen raw oysters. Cauliflower is a low-acid vegetable, and so to water-bath can it safely, the acidity must be increased through pickling. In choosing cauliflower, select very fresh, tight white florets without brown spots. These pickles are good for up to a year.
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Courtesy of Elizabeth Winslow, Farmhouse Delivery
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