In article >,
blake murphy > wrote:

> On Thu, 12 Jun 2008 08:48:55 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > blake murphy > wrote:
> >>
> >> o.k., i was thinking more of the large pieces of cauliflower, carrot
> >> slices, etc. rather than the condiment. i've been looking for the
> >> dilled cauliflower heads by mezzetta, which i used to see all the time
> >> but seems to have disappeared in the stores i go to. i have a jar of
> >> their 'california hot mix,' but it's almost too hot for what i have in
> >> mind, which is just a little something on the side for a sandwich or
> >> the like.
> >
> >> your pal,
> >> blake
> >
> >How willing are you to experiment, Sonny?
> >
> >Get a head of cauliflower and make it into florets, trimming
> >appropriately. (Or pick up a couple cups of florets from a salad bar.)
> >Dump them into a large quantity of boiling water for a minute; remove
> >with a strainer and plunge them into ice water for a couple minutes.
> >Drain well.
> >
>
> <snipped and saved>
>
> this looks feasible for a non-canner like me. i was thinking of
> getting some fresh dill for pickle brine and dilled vodka experiments.
> in any case, i have dill seed and pickling spice (both from penzeys)
> on hand. is there any reason briefly cooked frozen cauliflower could
> not be used for this? (depending on the fresh at the grocer looks.)
>
> your pal,
> blake

Give it a go. I'll venture that the frozen stuff has already been
blanched before freezing.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com