Kitchen Garden Seeds

Pickled Cauliflower
Alice Waters, Chef/owner * Chez Panisse Berkeley, California

Over the last three decades, Chez Panisse has cultivated a network of local farmers who share the restaurant's commitment to sustainable agriculture. In 2001, Chez Panisse was named best restaurant in the US by Gourmet Magazine. Alice Waters initiated the Edible Schoolyard project in 1995 which incorporates her ideas about food and culture into the public school curriculum. She is the author of eleven books. For reservations, call (510) 548-5525.

Pickled Cauliflower
  • 1 clove Garlic
  • 1/2 pound small Onions
  • 1 pound Cauliflower
  • 1 bay leaf
  • 1 sprig Thyme
  • 1 sprig tarragon
  • 1 small Chili Pepper
  • 2 cups white wine vinegar
  • 1 teaspoon salt
  • Peel the Garlic and Onions. Remove the stems and leaves from Cauliflower and separate into florets. Put the florets, Garlic, Onions, Herbs and Chili Pepper into hot, sterile, glass canning jars. Measure the vinegar into a saucepan, add the salt, bring to a boil and boil for 1 minute. Remove from the heat and pour over the Cauliflower mixture in the canning jars. The Cauliflower should be covered with the vinegar. Put on the lids, tighten the bands and let cool. Store in a cool, dark place for a month. It keeps two to three months. Refrigerate after opening. Makes 1 quart.