[Contents]

Pickled Cauliflower

KABEES EL QARNABEET

        1 large cauliflower
        2 cups water
        1 cup vinegar
        2 tsp. salt
        1 beetroot (optional)
Wash cauliHower and separate into flowerets. Boil until partially tender. Mix water, vinegar and salt together. Pack the cauliflower into clean jars, cover with vinegar solution, add the beetroot and allow to stand for several days before using.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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