Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> 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.
>
>> 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
>
> Have you eaten from the first jar? Done the second batch yet? Just
> curious.


I've been nibbling from it, but they are still not quite there yet.
That particular jar of jalapeño juice wasn't very strong.

Bob