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The perfect snack or appetizer. Or meal!
In a large nonreactive saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat.
Place enough cauliflower, packed tightly, into each of the three 1-quart jars to fill the bottom fourth of each jar. Then add 1/3 of the garlic, cumin seed, brown and yellow mustard seeds, dill seed, and curry powder into each jar. Divide the fresh sliced onion between the 3 jars. Then tightly pack each jar with the remaining cauliflower, leaving 1/2″ head space at the top of the jar.
Pour the hot vinegar mixture over the cauliflower, leaving 1/2″ head space at the top of the jar and making sure the cauliflower is covered in liquid. Clean off the rims and screw on airtight lids, making sure your lids are on very securely. Then invert jar and shake to distribute all the delicious goodness.
Refrigerate for at least 24 hours to allow flavors to mingle. I found them to be even better after waiting 4 to 5 days. Store in refrigerator. Eat within 3 weeks.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!