"news.albasani.net" wrote in message
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"Melba's Jammin'" wrote in message
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In article ,
"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?


Helen, I'll bet you could use a B&B pickle recipe like the one below and
just leave out the mustard seed. If the issue with the seeds is that
they're seeds and verboten because of diverticulitis or something,
put the mixture in a spice bag while you boil the syrup/brine and remove
it. Just some thoughts.


Bread & Butter Pickles
Barb Schaller, posted to r.f.preserving again 7-12-2008

? 4 quarts sliced medium cukes (about 25)
? 3 cups sliced onions (about 4 medium)
? 2 green peppers chopped (or 1 red
? and 1 green)
? 3 cloves garlic sliced
? 1/3 cup canning salt
? 5 cups sugar
? 3 cups cider vinegar
? 1 1/2 teaspoons turmeric
? 1 1/2 teaspoons celery seed
? 2 tablespoons mustard seed
Combine cukes, onions, (cauliflower), pepper, and garlic. Add salt;
cover with cracked ice; mix thoroughly. Let stand three hours, drain
well. Combine remaining ingredients, pour over cuke mixture. Heat just
to a boil. Seal in hot, sterilized jars. Yield: 7-8 pints.

Source: My sister Anne adds 1 cup of cauliflowerettes to the vegetable
program.

Notes: Blue Ribbon Winner at the Minnesota State Fair in 1983, 1984,
2001, 2003, 2004, 2005. Best of the Pickles in 2001 -- Gedney prize.

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Thanks but it has just what I don't like in a sweet pickle. turmeric,
celery seed, mustard seed.

I want a plain sweet pickle. I have a recipe from my mom, but it is a 4
day pickle and I'm sure there is a more modern version out there. I do
not like mustardy pickles.

--
mompeagram
FERGUS/HARLINGEN
Small Batch Preseving has a great "Winter Pickle" with 8 cups of veggies,
one can sub out and about. And iirc, it doesn't use those spices. I posted
this
quite awhile ago (Mar 3, 2005):

From _The Complete Book of Year-Round Small-Batch
Preserving_,
by E. Topp & M.Howard, Firefly Books, c. 2001
Winter Salad Pickle
2 cups cauliflower florets [about 1/2 a cauliflower]
1 cup peeled pearl onions, or larger onions, quartered
1 cup thickly sliced celery
1 cup sliced carrot
1 cup thickly sliced zucchini [!!]
1 cup yellow beans, trimmed and cut into 1-inch pieces
2 medium sweet red peppers, cut into squares
3 cups white wine vinegar or Herb Vinegar
1.5 cups granulated sugar
1 1/3 cups water
2 teaspoons pickling salt
1/8 teaspoon paprika
1. Combine cauliflower, onions, celery and carrot in a large bowl.
Combine zucchini, beans and peppers in a separate bowl.
2. Combine vinegar, sugar, water, salt and paprika in a large stainless
steel or enamel saucepan. Bring to a full boil over high heat. Add
cauliflower, onions, celery and carrot and return just to a boil.
Remove from heat and stir in zucchini, beans and peppers.
3. Remove hot jars from canner. Remove vegetables from liquid
with a slotted spoon; pack into jars. Pour liquid over vegetables
to within 1/2 inch of rim.
Process 10 minutes for pint jars and 15 minutes for quart jars.
Makes 4 pint jars.
Variation: use any combination of vegetables for a total of 8 cups.

Notes - broccoli and broclirab are not good for this. I thought the
beans a waste of time, but broad beans might be nice if not too tough.
Sugar snap peas got limp. I parboil the carrots 3-5 minutes - using baby
carrots is nice.
I had to add processing time for altitude.
Double the cauliflower! Increase the red pepper! Green pepper will
fade to a nasty color. Use a brightly colored jalepenyo (there are mild
red, orange and yellow now avail) if you like. This stuff sold like
hotcakes at the Farmers' Market.
*To go sugar free: reduce salt by half, delete sugar, use 1+ cups
Splenda, tasting as you go. Do not use Equal.


And here's another Julie Altschuler posted some time ago
(Friday, November 19, 2004 6:12 PM):
Chilled Marinated Cauliflower
Combine in a large saucepan; bring to aboil, reduce heat, cover, and
simmer about 15 minutes until cauliflower is tender:
3/4 cup olive oil
3/4 cup red wine vinegar
1/2 cup water
2 medium sized cloves of crushed garlic
1/2 tsp salt
1/2 tsp whole peppercorns
2 bay leaves
1 medium cauliflower, broken into flowerettes.
Transfer to serving bowl and chill. Just before serving, add and mix:
1/2 minced red onion
1/2 cup freshly minced parsley
2-3 fresh minced basil leaves
1 packed cup coarsely grated carrot.