Sweet-Pickled Cauliflower (Cavolfiore In Agro

Recipe Ingredients

1		Cauliflower - about 2 lbs., (large) trimme
2 oz	56g	Salt
1		Water
8 oz	227g	Onions
1 lb	454g / 16oz	Sugar
1		Wine vinegar
1 tablespoon	15ml	Mustard seed
2		Cinnamon bark
1/2 teaspoon	2.5ml	Cloves
1/2 teaspoon	2.5ml	Allspice
3		Little dried red peppers

Recipe Instructions

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. Ready to eat in a week, the pickle will keep in a cool place all year. Makes approximately 3 lb. pickle.

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.

Source:
Elisabeth Luard in "Country Living" (British), 1988.

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