Cauliflower Pickle

Ingredients

• Six heads cauliflowers
• two and one-half quarts vinegar
• two and one-half cups brown sugar
• three eggs
• one-half bottle French mustard
• one tablespoon ginger
• few garlics, about four
• one green pepper
• one-fourth teaspoon cayenne pepper
• butter size of half an egg
• one-half ounce turmeric

Method

1. 1

   Beat well together the egg, sugar, mustard, ginger and turmeric, then boil all the ingredients in the vinegar ten minutes; boil cauliflower in salt water until tender; then place cauliflower in jar and pour vinegar hot over it.

2. 2

   Cut the cauliflower in pieces of convenient size.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 28. The excerpt below is the record exactly as published.

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