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Pickled Cauliflowers

Take two cauliflowers which have been cut up, one pint of small onions and three medium-sized red peppercorns; dissolve one-half pint of salt in water enough to cover the vegetables, and after allowing them to stand in this all night drain off the water. Boil two quarts of vinegar with four tablespoonfuls of mustard and three tablespoonfuls of turmeric, then put in the vegetables and boil for fifteen or twenty minutes, or until the cauliflower is tender. Put the cauliflower into wide-mouthed bottles or jars and pour the hot vinegar over them.