| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Pickles |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Cauliflower, separated into |
|
|
Flowerets, washed, and |
|
|
Drained |
| 1 |
|
Green bell pepper, washed, |
|
|
Cored, seeded, and cut into |
|
|
2-in strips |
|
|
Water, boiling |
| 1/2 |
c |
Celery, very thinly sliced |
| 3/4 |
c |
COCA-COLA |
| 6 |
tb |
Wine vinegar OR |
|
|
White vinegar |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
In a large bowl, combine the cauliflower flowerets and bell pepper strips.
Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add
the celery.
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
Pour over vegetables. Toss lightly with a fork, and pack into 1-quart
glass jars. Push down lightly so the liquid covers the vegetables. Cover
and chill overnight. This keeps in the refrigerator for several days.
Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a
give-away
pamphlet from The Coca-Cola Company, 1981
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