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.

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