Saturday, August 11, 2012

Pickled Brains!


1 cup red-wine vinegar

3 cups white-wine vinegar

1 cup sugar

1/2 cup salt

1 tablespoon black peppercorns

1 tablespoon brown mustard seeds

5 or 6 red pearl onions

2 to 3 heads cauliflower


1.Place cauliflower in a large glass heatproof jar or canister, positioning florets against the glass; set aside.

2.Fill a large pot with 8 cups water. Add both vinegars, sugar, salt, peppercorns, mustard seeds, and onions. Bring to a boil.

3.Carefully pour boiling liquid over cauliflower; let cool to room temperature. Cover and transfer to refrigerator. Let chill overnight or up to 1 week.

Add some beet juice for the red color...... tasty too!