Zucchini Pickles
Submitted
by: Cricket |
2 cups cider vinegar
1 1/2 cups sugar
1/2 teaspoon turmeric
1/4 teaspoon clove
2 teaspoons mustard seed |
2
teaspoons celery seed
1/4 teaspoon ground ginger
1 teaspoon salt
1 onion, halved and sliced thin
1 pound zucchini, sliced thin |
| Place the vinegar,
sugar, turmeric, cloves, mustard seed, celery seed, ginger, and
salt in a large saucepan and bring to a boil. Reduce the heat
and simmer for 10 minutes. Bring back to a boil, add the sliced
onion, and cook for 1 minute. Add the zucchini slices, bring to
a full boil, and cook for just 2 minutes, stirring to push the
slices under the liquid. Remove from the heat and let cool.
Place in one or several small covered containers and store in
the refrigerator. Serve ice cold as you would any
bread-and-butter pickle. Makes about 4 cups. |
Sweet-Pickled Cauliflower
Submitted
by: Angelsgifts |
1 large cauliflower (about 2 lbs.trimmed)
1 pt Wine vinegar
1 tablespoon mustard seed
2 oz salt
2 short pieces cinnamon bark
1 pt water |
1/2 teaspoon cloves
8 oz onions
1/2 teaspoon allspice
1 lb sugar
3 little dried red peppers |
Trim the
cauliflower and divide it into florets. Blanch the florets in
boiling salted water for 5 minutes. Drain them and run cold
water through them immediately. Slice the onions and layer them
with cauliflower into sterilized jars. Heat the vinegar with the
sugar and spices, and pour the boiling mixture into the jars.
The florets should be submerged. Cover and seal while hot. Makes
approximately 3 lb. pickle. Serves 1.
Note: Ready to eat in a week, the pickle will keep in a
cool place all year.
Suggestions: Make an oeuf en cocette, very lightly cooked
with a teaspoon of cream and serve it on a plate along with
pickled cauliflower, sticks of cucumber, spring onions, and
matchsticks of celery to dip into it. Toss a few cauliflower
florets with a haricot bean salad dressed with Olive oil, some
of the pickling liquor, chopped garlic and parsley. Serve them
as part of an antipasto with olives and slices of salad. |
Title
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Ingredients |
Ingredients |
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Instructions |
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