Difficulty Level: Easy
Earlier in the season I made pickled asparagus and my son gave me a hand. He's not crazy about asparagus, but I gave him a jar to take home in any case. He mentioned the other day how much he enjoyed them, and I laughed, suggesting that perhaps he had missed the point of canning and preserving. Why eat the preserves now when you can still get fabulous fruits and vegetables? Wait until January or February when you are dying for a taste of asparagus. He just shrugged and said, "but they were there".
Well, he'd have some serious trouble working through the stash of preserving that I have these days. My shelves are filling up with beautiful looking jams, jellies and pickles, and we'll have plenty of reminders of summer throughout the cold winter.
I'll be interested to taste this pickled cauliflower. There is a lot of sugar in the recipe, so I think they will have a slightly sweet, spicy flavour. My cauliflower stayed a beautiful white, but apparently it can discolour as a reaction to the vinegar solution. They are still perfectly safe to eat.
|2 1/2 lbs||cauliflower, broken in florets, about 12 cups|
|1 quart||white wine vinegar, with 5% acidity|
|2 medium||onions, thinly sliced|
|1/2 tsp||hot red pepper flakes, or more to taste|
From Well-Preserved by Eugenia Bone
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