Cauliflower Pickles

Ingredients

• Divide a large head of cauliflower into pieces
• a dozen white button onions
• two quarts of vinegar
• two cups of sugar
• two teaspoons celery seeds
• one teaspoon of mustard seed
• one-fourth pound ground mustard
• one tablespoon turmeric powder

Method

1. 1

   Wash and boil cauliflower and onions in salted water until about half done.

2. 2

   Drain and add pickles cut into cubes.

3. 3

   Bring vinegar, sugar, celery seeds, and mustard seed to a boil.

4. 4

   Mix flour, ground mustard, turmeric, and enough cold water to make a paste; add to boiling vinegar and continue boiling five minutes longer.

5. 5

   Then add onions and cauliflower, reheat and seal.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 104. The excerpt below is the record exactly as published.

Cauliflower Pickles Divide a large head of cauliflower into pieces, wash and boil with a dozen white button onions, in salted water until about half done. Drain the cauliflower and onions, add a dozen pickles. Cut into one-half inch cubes. To two quarts of vinegar, add two cups of sugar, two teaspoons celery seeds, and one teaspoon of nuistard seed. Bring the whole to a boil. Mix together three-fourths of a cup of flour, one-fourth pound ground mustard, one tablespoon turmeric powder

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