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Cauliflower Pickles (Choose such as are fine)

Choose such as are fine and of full size, cut away al' the leaves, and pull away the flowers by bunches; soak ir brine that will float an egg for two days, drain, put in bottles with whole black pepper, allspice, and stick cinnamon; boil vinegar, and with it mix mustard smoothly, a little at a time and just thick enough to run into the jars, pour over the cold cauliflower and seal while hot. An equal quantity or less of small white cuions, prepared as directed in recipe for onion pickles, may be added before the vinegar is poured over.