Still enjoying my sweet pickled cauliflower. Much more crunch than
gherkins. Jim made a batch of pickled eggs.

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"mom peagram" > wrote in message
...
> Still enjoying my sweet pickled cauliflower. Much more crunch than
> gherkins. Jim made a batch of pickled eggs.
>
> --
> mompeagram
> FERGUS/HARLINGEN
> http://mompeagram.homestead.com
>

Mine are always soft. How do you get the "crunch?"

"D. Arlington" > wrote in message
...
>
> "mom peagram" > wrote in message
> ...
>> Still enjoying my sweet pickled cauliflower. Much more crunch than
>> gherkins. Jim made a batch of pickled eggs.
>>
>> --
>> mompeagram
>> FERGUS/HARLINGEN
>> http://mompeagram.homestead.com
>>
>
> Mine are always soft. How do you get the "crunch?"
I just follow the recipe. Been doing it for at least 55 years.

-= Exported from BigOven =-

My 1 Day Pickled Cauliflower

Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
-MM ; BY HELEN PEAGRAM-
2 Cauliflower
1/3 cup Pickling salt
8 cups Boiling water
3 1/2 cup Vinegar ; white
2 1/2 cups White sugar
2 1/2 cups Brown sugar
2 1/2 cup Water
3/4 ounce Allspice buds
1 ounce Cassia buds

-= Instructions =-
1st Day: Wash and break up cauliflowers into bite size pieces. Put
vegetables in a crock. Cover with brine made with salt and boiling water.
Double amounts of brine if necessary to cover vegetables. 2nd Day: Drain
well and rinse vegetables. In a large kettle, bring to a boil vinegar,
sugar and spices. Place 1/4 tsp alum in each PINT jar. Fill with pickles
and pour pickling solution to fill jar. Keep 1 month before use.Don't know
if I can find cassia buds but if not will replace with equal amount of
cinnamon bark.


** This recipe can be pasted into BigOven without retyping. **
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