Dilly Green Tomatoes

• 3 1/2 lb. small, firm green tomatoes (with stems)
• 1 clove garlic per qt.
• 1 bunch celery per qt.
• 1 hot red pepper per qt.
• 1 head fresh dill, 1 tsp. dill weed or 2 Tbsp. dill seed per qt.
• 2 qt. water
• 1 qt. cider vinegar
• 1/2 c. granulated pickling salt
• 1 large head cauliflower
• 2 Tbsp. butter
• 1 Tbsp. vegetable oil
• 2 dried red chilies
• 1 tsp. whole cumin seed
• 2 tsp. whole peppercorns
• 2 tsp. whole coriander seed
• 1/4 tsp. fresh ginger, grated
• 1/2 tsp. turmeric
• 1/2 tsp. salt

1. Break or cut the cauliflower into bite size pieces.
2. Heat the butter and oil.
3. Add the chilies, cumin, pepper corns, coriander and ginger.
4. Fry on medium heat; stir often so the spices don't burn for about a minute.
5. Add the cauliflower, turmeric and salt. Cook on low heat; turn occasionally until the cauliflower is done, about a half hour.
6. When you serve, don't scoop up the spices; just spoon out the cauliflower.

firm green tomatoes, garlic, celery, hot red pepper, dill, water, cider vinegar, salt, head cauliflower, butter, vegetable oil, red chilies, cumin, peppercorns, whole coriander seed, fresh ginger, turmeric, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082491 (may not work)