2 cups small white onions
2 quart cauliflower, in pieces
1 cup salt
1 1/3 cups sugar
2 tablespoons mustard seeds
tablespoon celery seed
1 1/2 teaspoons red pepper flakes
4 cups vinegar
1 red bell pepper, chopped
|Cover onions with
water and bring to a boil, then drain and peel. Combine onions,
cauliflower and salt, cover with water and let stand for 18
hours. Drain, rinse well and then drain again. Combine sugar,
seeds, pepper flakes and vinegar then bring to a boil and cook
until sugar is dissolved. Add vegetables, bring to a boil,
reduce heat and cook for 10 minutes or until vegetables are just
tender. Pack vegetables in hot sterilized pint jars, cover with
hot liquid and seal at once.
|Pickled Crab Apples
6 cups vinegar
8 cups brown sugar
2 teaspoons cloves
1 stick cinnamon
8 pounds washed crab apples
brown sugar, cloves, and cinnamon together. Leave stems on crab
apples. Add to syrup and boil until fruit is tender.
Remove the fruit and pack into sterilized jars. Pour in syrup.
(Atjar Tumis Djamur)
8 oz mushroom, fresh, sliced
3 oz shallots; slivered
3 cups white
1 teaspoon cumin powder
|Heat vinegar and
cumin in a non-aluminum pan until boiling. Simmer five minutes.
Place mushrooms and shallots in a small pan (not aluminum) and
cover with a saucer and weight to hold it down. Pour vinegar
mixture over mushrooms to cover. Return pan to stove and bring
to a simmer. Simmer 10 to 15 minutes or until mushrooms are just
tender. Remove from heat and let mushrooms cool in the vinegar.
Drain and refrigerate until ready to serve.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine