"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Carrots, Broccoli & Cauliflower Pickle, by Grandma, is from The Hoemann Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Carrots Broccoli Cauliflower Hot Dill Pickle Solution (not sure what that is?) 1/4 tsp Alum 1 1/2 tsp crushed red pepper onions
Break carrots, broccoli and cauliflower into pieces. Blanch each vegetable separately no more than 3 minutes. Make solution like the hot dill pickles. Add alum and crushed red pepper. Add some onions. Put in water bath for 5 minutes.
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