Melba's Jammin' wrote:
> I bought a medium size cauliflower at the farmers market on Saturday
> morning and pickled it this afternoon. I broke and cut it into florets,
> dumped it into boiling water for about 2 minutes, then into cold water
> to cool it some.
>
> The brine I used was leftover from my B&B pickles yesterday (the last of
> cukes and a good thing it is, too). I added stuff to it -- more cider
> vinegar, some red pepper flakes, some chopped red bell pepper for color.
> Also added some sliced onions and shallots. Brought the brine/syrup to
> a boil and added the cauliflower to heat before packing. Tastes pretty
> good. Sweetish and vinegary both. I made four half pint jars from the
> one head. The red bell was a nice addition for color.
>
> There you have it ‹‹ for your reading pleasure. "-)


Yesterday I cut up a small head of cauliflower and packed it in a quart
canning jar with brine from a big jar of Vlasic jalapeno slices. I
wasn't sure whether to pack it hot or cold, so I just poured the cold
brine over the cold cauliflower and I'll have to wait longer for them to
pickle this way. (the jar is in the fridge)

Yours are certainly better, but these were awfully easy -- except for
the waiting part.

I may buy another head and try it your way.

Bob