Japanese pickled cauliflower coca-cola
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cauliflower, separated into |
| Flowerets, washed, and | ||
| Drained | ||
| 1 | Green bell pepper, washed, | |
| Cored, seeded, and cut into | ||
| 2-in strips | ||
| Water, boiling | ||
| ½ | cup | Celery, very thinly sliced |
| ¾ | cup | COCA-COLA |
| 6 | tablespoons | Wine vinegar OR |
| White vinegar | ||
| ¼ | cup | Sugar |
| 1½ | teaspoon | Salt |
Directions
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
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