vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower Pickles
From The Rural cook book, 1907
Serves 12
Presented as published in 1907. 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 Rural cook book (1907), page 119. The excerpt below is the record exactly as published.
Cauliflower Pickles.— Two cauliflowers, broken up, one pint small onions, three medium-sized red peppers ; dissolve half a pint of salt in water sufficient to cover the vegetables, and let stand over night; drain in the morning; steam the vegetables until tender; heal two quarts of vinegar with three level tablespoonfuls of fnustar
Cook this with the app: pantry check, scaling, and the assistant.