WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Pickled Cauliflower
Marge Nelson, Elroy

4 heads cauliflower
1/4 cup mixed pickling spices
2 cups sugar
1 cup salt
2 quarts vinegar

    Separate flowerets of cauliflower; salt them and let stand overnight. Place in colander, rinse with cold water, and drain. Tie spices in thin bag; boil with vinegar and sugar. Add cauliflower and boil for a few minutes. Fill wide-mouthed bottles or jars and seal.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2004 Wisconsin Energy Cooperative News