Pickled Cauliflower

Ingredients

• Break the head into small pieces
• 1 tablespoon Pure Gold pickling spice
• ½ cup sugar
• 1 quart vinegar

Method

1. 1

   Boil cauliflower in salt and water for 10 or 15 minutes; drain and place in jars when cold.

2. 2

   Put pickling spice in a bag, scald vinegar, remove the bag, and add sugar; pour over cauliflower and cover tightly.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 76. The excerpt below is the record exactly as published.

1 tablespoon Pure Gold pickling spice to each quart and boil 5 minutes; pour it on the beets and cover closely. 4 cup sugar may be added. Pickled Red Cabbage—Slice it into a colander and sprinkle each layer with salt; let it drain 2 days, then put it into a jar, and pour boiling vinegar enough to cover, and put in a few slices of red beetroot. Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut into flowerets and put in after being salted will turn pink. Cucumber Pickles—Pick when 2 or 3 inches long; no larger. Wash, dry, and put in a jar. Take 2 tablespoons Pure Gold pickling spice, sprinkle the cucumbers in the jar with the spice, add more cucumbers, then more spice, and so on alternately until the jar is full. This amount of spice is for a 2 quart jar. Fill the jar with vinegar, cold, screw on the cover, and in about 4 or 5 weeks they will be ready for use. By this method, one can pick cucumbers each day, using as many jars as they will fill. Pickled Cauliflower—Break the head into small pieces, and boil in salt and water 10 or 15 minutes; then drain carefully, and place in jars when cold. Put Pure Gold pickling spice in a bag, using 1 tablespoon to a quart of vinegar and scald; take the vinegar from the stove, take out the bag, and to each quart add } cup sugar; pour it over the cauliflower, and cover tightly. A little Pure Gold mustard may be added, if desired. Pickled Onions—Peel small, white onions of even size; cover with a strong brine (1 cup salt to 2 quarts boiling water), and let stand 2 days. Drain, cover with boiling water; let stand 10 minutes; drain. Pack into jars. To every gallon of onions use about 1 quart vinegar

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