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Pickled Cauliflowers
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 200. The excerpt below is the record exactly as published.
Pickled Cauliflowers.— (1) Take two Cauliflowers cut up, 1 pint of small onions, and three medium-sized red peppercorns ; dissolve 4 pint of salt in water enough to cover the vegetables, and let them stand in this all night, in the morning draining them. Boil 2qts. of vinegar with 4 table-spoonfuls of mustard and 3 table-spoonfuls of turmeric
Cook this with the app: pantry check, scaling, and the assistant.