| 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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