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.

　　

Ingredients

makes 2 quarts

　　1 young white cauliflower

　　1/2 red or white cabbage

　　1 small dried chili pepper (optional)

　　About 4 cups water

　　1 cup white-wine vinegar

　　3 tablespoons salt

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf