This pickle turns a deep purple with the juice from the red cabbage. You can also use white cabbage and color the pickle with a few slices of raw or cooked beet.
Recipe information
Yield
makes 2 quarts
Ingredients
Preparation
Step 1
Wash the cauliflower and separate it into florets. Cut the cabbage into thick slices in one direction, and then again thickly in the other direction. Leave it in chunks; do not shred it or take the leaves apart. Pack into a 2-quart glass jar, arranging alternate layers of cauliflower and cabbage chunks. If you like, bury a chili pepper among the vegetables.
Step 2
Bring the water and vinegar to the boil with the salt and let it cool a little, then pour over the vegetables. Close tightly, and store in a warm place. The pickle will be ready in a week and should be eaten within 6 weeks. It keeps longer if stored in the refrigerator.
