Pickled Cauliflower

Ingredients

• white and very firm cauliflowers
• salt
• boiling Tarragon vinegar

Method

1. 1

   Divide the cauliflower into sprigs and blanch in boiling water for a few minutes.

2. 2

   Cool and drain, then sprinkle with salt and let sit for 24 hours.

3. 3

   Drain again, place in an earthenware pot, and pour over boiling vinegar.

4. 4

   Once cold, cover and store in a cool place.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

Pickled Cauliflower. Choose white and very firm cauliflowers. Divide them into sprigs and blanch them for a few minutes in boiling water, cool, and drain. Then spread on a large dish and sprinkle with salt. At the end of 24 hours drain them again, put them into an earthen- ware pot, and pour over them boiling Tarragon vinegar

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