On Jul 11, 8:29 pm, "news.albasani.net" wrote:
I like sweet pickled cauliflower and when you buy sweet pickles you only get
a couple of pieces.

Anyone have a recipe that doesn't include mustard seed?

--
mompeagram
FERGUS/HARLINGEN

I thought you were looking to just pickle cauliflour, and the replies
are talking about pickling cukes.

I have an improvised, lazy man's method to make just a few. When I
am done with the contents of a large glass jar of pickles, either dill
or sweet - I prefer the dill - I save the jar and the liquid.

Cut up couliflour and broccoli - just the tender flowerette tips (save
the rest for soup). Dump them in the pickle brine in the original
jar, and fridge it for a few days. Of course you have to taste a
couple each day, and when they are ready they will be mostly gone!

I find I can use the same brine about three times. For repeats, I add
some vinegar (wine, balsamic, whatever) , and a green herb -- dill,
terragon, cilantro, but not all together.

Oh, one time I dumped in the few olivs left in another small jar and
most of its juice, reserving some for those dirt martinis.

Hey, I cook, but I'm not manic about it.