| 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>
A Message from our Provider:
“Jesus holds the secret of answered prayer”