Home › The Principles of Cookery › Cauliflower, Pickled

Cauliflower, Pickled

This pickle should be made about the beginning of August. Choose firm, fresh, white heads, and let them be cut on a dry day. Pare away the leaves and the stem, and place the flowers for five minutes in boiling water, but do not let them boil up. Drain them, and cut them into convenient-sized pieces, and leave them on a sieve to dry. Half fill jars with the flowers, cover with cold vinegar in which spices have been boiled, allowing a quart of vinegar to two ounces of peppercorns, a salt-spoonful of cayenne, an ounce of ginger, and half an ounce of mace. Cover closely. Probable cost, 1s. per pint jar.