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I just want plain pickled caulis but all the 'recipes' I'm finding are with this that and the other. I have searched the wonderful Vine but no one appears to have posted on this
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Suzie -
I haven't done it myself, but in my Marguerite Patten book it says:
divide cauli in small neat florets.
Place in wet brine (ie 2oz salt to a pt of water) to cover, for 24 hrs
Rinse well and rinse again
pack into cold sterilised jars & pour over spiced vinegar (which can be a normal norman vinegar as far as I can see)
Seal and wotnot
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I did mine in with onions but just as Hazel says, soak in salt water for 24 hours, rinse well and put in jars with (in my case) Sarsons pickling vinegar - white. Turned out scrummy, must remember to do more.Happy Gardening,
Shirley
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oooooo cheers Hazel - that sounds perfect, just the job
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