31 lines
1.2 KiB
Plaintext
31 lines
1.2 KiB
Plaintext
|
|
JAPANESE PICKLED CAULIFLOWER
|
|
|
|
|
|
Qty Measurement Ingredient
|
|
----- ------------- -------------------------------------------------------
|
|
1 head, medium cauliflower, separated into flowerets, washed, and
|
|
drained
|
|
1 green bell pepper, washed, cored, seeded, and cut into
|
|
2-in strips
|
|
water, boiling
|
|
1/2 cup celery, very thinly sliced
|
|
3/4 cup COCA-COLA
|
|
6 Tbsps wine vinegar or white vinegar
|
|
1/4 cup sugar
|
|
1-1/2 tsp salt
|
|
|
|
|
|
In a large bowl, combine the cauliflower flowerets and bell pepper strips.
|
|
Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add
|
|
the celery.
|
|
|
|
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour
|
|
over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars.
|
|
Push down lightly so the liquid covers the vegetables. Cover and chill
|
|
overnight. This keeps in the refrigerator for several days. Makes about 1
|
|
quart.
|
|
|
|
|
|
Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from
|
|
The Coca-Cola Company, 1981 |