Cauliflower Pickle
From The new Kentucky home cook book, 1884
Serves 2
Recipe by Mrs. Laura C. Dimmit.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 48. The excerpt below is the record exactly as published.
CAULIFLOWER PICKLE. Select cauliflower that is fully grown, take off all the leaves and cut the flower into nice-sized bunches, make a strong brine, pour over it, and let stand tw7o days, then wash in cold water and drain well. Put it into self-sealing jars, boil enough good cider vinegar to cover well ; mix in it two ounces of celery-seed, two ounces of whole black pepper, three or four blades of mace, two ounces of white mustard- seed, one ounce of cinnamon bark broken into small pieces
Cook this with the app: pantry check, scaling, and the assistant.