|Pickled Cauliflower Syrian Style
1 large head cauliflower
1 cup vinegar
Small beet, cooked and peeled, optional
Wash cauliflower and separate into small flowerets. Cook in salted
water to cover until not quite tender.
Mix vinegar with 2 cups water and 2 teaspoons salt.
Pack cauliflower in hot sterile jars. Cover with vinegar mixture.
Add beet to color product if desired.
Store a week before using.
Makes one quart.