Cauliflower Pickles
Submitted by: CajunSue
2 cups small white onions
2 quart cauliflower, in pieces
1 cup salt
1 1/3 cups sugar
2 tablespoons mustard seeds
1 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
Submitted by: CajunSue
 6 cups vinegar
8 cups brown sugar
2 teaspoons cloves
1 stick cinnamon
8 pounds washed crab apples
Boil vinegar, 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. Seal.

Mushroom Pickles
 (Atjar Tumis Djamur)
Submitted by: Cricket
8 oz mushroom, fresh,  sliced
3 oz shallots; slivered
      3 cups  white vinegar
       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