Pickled Cauliflowers

Ingredients

• Two cauliflowers
• one pint of small onions
• three medium-sized red peppers
• half a pint of salt
• two quarts of vinegar
• four tablespoonfuls of mustard

Method

1. 1

   Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand overnight.

2. 2

   In the morning drain them.

3. 3

   Heat two quarts of vinegar with four tablespoonfuls of mustard until it boils.

4. 4

   Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 62. The excerpt below is the record exactly as published.

PICKLED CAULIFLOWERS. Two cauliflowers, out up; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them. Heat two quarts of vinegar with four tablespoonfols of mustard

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