Cauliflower Pickle

Ingredients

• one head of cauliflower
• weak brine
• hot vinegar

Method

1. 1

   Cut cauliflower into small pieces and soak in weak brine overnight.

2. 2

   Steam until tender, then bottle and pour hot vinegar over it, sweetened and spiced to taste.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 23. The excerpt below is the record exactly as published.

wo heads of cauliflower. Scatter salt over them and let them stand for twenty-four hours ; then rinse off with cold water, drain them well ; then add a handful of grated or scraped horseradish root, and three heads of celery. Take cold vinegar enough to cover these, and put into it half an ounce each of tumeric (this can be purchased at any drug store), cloves, and cinnamon, one eighth of a pound of ground pepper (black), one eighth of a pound of sugar, half a pound of white mustard seed, half a pound of ground mustard. Boil for fifteen minutes, and pour over the cucumbers, etc. If you have empty chow-chow bottles, seal up in those. After a few weeks it will be ready for use. Cauliflower Pickle. — Prepare the cauliflower by cutting in small pieces, and let it stand over night in a weak brine ; in the morning steam it until tender, then bottle and pour over it hot vinegar

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