RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Cauliflower, Pickled Syrian - pareve
From Pat Gold's collection Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld * * * * * * * * SYRIAN PICKLED CAULIFLOWER (2 quarts) 1 cauliflower, cut into florets 3 cups water 1 cup white vinegar 2 tablespoons kosher salt 3 cloves garlic, cut in halves 1 fresh beet (peeled and halved) 1. Break the cauliflower into florets. 2. Mix the water, vinegar, and salt in a large glass measuring cup. 3. Put the cauliflower florets into 2 quart jars with the garlic and the beet. Add the vinegar mixture to the jars until the liquid covers the vegetables. Close the jars tightly and refrigerate. Variations: Substitute 2 pounds of turnips, peeled and sliced into rounds, or 1 cabbage, cut into chunks, for the cauliflower.
