Cook’s Question ANSWER Evelyn Snooks would like a recipe for sweet cauliflower pickles. Thanks to Stan’s Kitchen for sending a recipe. Pickled Cauliflower 2 heads cauliflower 4 teaspoons salt 4 cups sliced carrots 1 quart white vinegar 1 cup sugar % cup dried onion flakes 2 tablespoons mustard seeds 2 teaspoons turmeric 4 peppercorns Cut cauliflower into large slices. Place in a large bowl sprinkle with 2 teaspoons salt. Sprinkle 2 teaspoons salt over carrots in bowl. Let stand, covered, for 2 hours. Rinse under running water; drain well. Combine vinegar and remaining ingredients in saucepan. Bring to a boil; add carrots. Simmer covered for 5 minutes. Add cauliflower. Simmer, covered for 6 minutes or until tender. Crisp pack vegetables into hot steril aed jars, adding boiling liquid, leaving Vi -inch headspace. Seal with 2-piece lids. Process in boiling water bath for 10 minutes. Yield; 4 quarts. ANSWER Gerri Rottkamp, West Hempstead, N.Y., asked why her canned crushed tomatoes and sauce are very acid tasting this year. Thanks to Ann Daniels, Shartlesville, who suggests she add a pinch of baking soda to the tomatoes, (twill foam; let set 5 minutes and taste. If it is still bitter, repeat process until results are achieved. Ann said she read this sol ution in an old recipe for tomato soup and that this works for her. Thanks to Karen Kinnane, Shartlesville, who writes that tomatoes vary greatly in acidity. The newer varieties tend to be very low in acid and the USDA has even issued warnings about being extra careful when canning these varieties because they do not keep as well. Gerri evidently used a more old-fashioned tomato. The acid taste may be corrected by adding from one teaspoon to one tablespoon sugar to a jar of tomatoes before or after canning. It’s What’s Inside That Counts! 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