On Thu, 12 Jun 2008 15:38:58 -0500, Melba's Jammin'
> wrote:

>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.

i was at the store yesterday, and they had no frozen cauliflower,
except mixed with broccoli and with other vegetables. doesn't that
seem odd? (the fresh was three dollars a head.)

your pal,
blake