Cauliflower Pickle

Ingredients

• twelve heads of cauliflower
• five quarts of vinegar
• five cupfuls of brown sugar
• a tablespoonful of butter
• one bottle of French mustard
• ½ lb. box of common mustard
• two tablespoonfuls of ground ginger
• a cupful of garlics or dwarf onions
• two green pepper-pods
• half a teaspoonful of cayenne pepper
• 1 oz. of turmeric

Method

1. 1

   Mix sugar, mustard, ginger, and turmeric.

2. 2

   Boil in vinegar with garlics and peppers for ten minutes.

3. 3

   Boil cauliflower until tender, then place in jars and cover with spiced vinegar.

4. 4

   Seal and store in a dry place.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 267. The excerpt below is the record exactly as published.

I oz. of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one table- spoonful of allspice, a few pieces of ginger, oz. of mace, and 2 lbs. of brown sugar. Let it boil an hour longer, and when cold it is fit for use. Four table-spoonfuls of made mustard should be added with the other ingredients. Cauliflower Pickle. — To twelve heads of cauliflower put five quarts of vinegar, five cupfuls of brown sugar, a table-spoonful of butter, one bottle of French mustard, x/\ lb. box of common mustard, two table-spoonfuls of ground ginger, a cupful of garlics or dwarf onions, two green pepper- pods, half a teaspoonful of cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.