---------- Recipe via Meal-Master (tm) v8.02
  Categories: Relishes, Vegetables
       Yield: 1 servings
       1 lg Cauliflower
            - about 2 lbs., trimmed wt.
       2 oz Salt
       1 pt Water
       8 oz Onions
       1 lb Sugar
       1 pt Wine vinegar
       1 tb Mustard seed
       2    Short pieces cinnamon bark
     1/2 ts Cloves
     1/2 ts Allspice
       3    Little dried red peppers
   Trim the cauliflower and divide it into florets.
   Blanch the florets in boiling salted water for 5
   minutes.  Drain them and run cold water through them
   immediately.  Slice the onions and layer them with
   cauliflower into sterilized jars.  Heat the vinegar
   with the sugar and spices, and pour the boiling
   mixture into the jars.  The florets should be
   submerged.  Cover and seal while hot.  Ready to eat in
   a week, the pickle will keep in a cool place all year.
   Makes approximately 3 lb. pickle.
   Suggestions: Make an oeuf en cocette, very lightly
   cooked with a teaspoon of cream and serve it on a
   plate along with pickled cauliflower, sticks of
   cucumber, spring onions, and matchsticks of celery to
   dip into it.
   Toss a few cauliflower florets with a haricot bean
   salad dressed with olive oil, some of the pickling
   liquor, chopped garlic and parsley.
   Serve them as part of an antipasto with olives and
   slices of salad.
   Source: Elisabeth Luard in “Country Living” (British),
   1988. Typed for you by Karen Mintzias