George Shirley wrote:
> Oh Gurus of the Canning Jar, this supplicant comes before you with a
> request. Anyone got a real good recipe for pickled cauliflower? I used
> the one in the BBB once before and they weren't crisp like the ones from
> the major picklers. Help me Tito! I have four huge heads of cauliflower
> to do something with. Wife planted too many of the nasty things and the
> only way I'll eat them is pickled.
>
> George
>

Use whatever recipe (BBB should be fine) but don't process them. Just put
'em in quart or half-gallon jars, pour boiling brine over (to blanch them
as much as anything), and refrigerate.

Try adding a little epsom salt to the brine -- maybe a teaspoon. It will
sort of do what the calcium chloride commercial packers use does.

Best regards,
Bob