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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1 Clove garlic
1 Sprig thyme
1/2 lb Small onions
1 sm Chili pepper
1 lb Cauliflower
2 c Tarragon vinegar
1 Bay leaf
1 ts Coarse salt

INSTRUCTIONS

In response to a request for Cauliflower recipes, here goes (again, they
are from Alice Waters' Chez Panisse Vegetable Cookbook):
Peel garlic and onions.  Remove stem and leaves from cauliflower and break
into florets.  Put florets, garlic, onions, herbs, and peppers in a hot
sterile glass canning jar.  Measure the vinegar into a saucepan, add salt,
bring to a boil and boil for one minute.  Remove from the heat and pour
over the cauliflower; cauliflower should be covered with vinegar.  Put on
the lid, tighten the band, and let cool.  Store in a cool, dark place for a
month.  Keeps 2-3 months.   Makes 1 qt. Refrigerate after opening.
Posted to FOODWINE Digest 30 October 96
Date:    Wed, 30 Oct 1996 16:39:16 -0800
From:    Nancy Brandt <Nancy.Brandt@UCOP.EDU>

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