Home › Pickles › Pickled Cauliflower

Pickled Cauliflower

Two cauliflowers, cut up one pint of small onions, three medium-sized red peppers. Dissolve half 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 tablespoonfuls of Coleman's mustard until it boils. Add the vegetables and boil for about twenty minutes, or until a fork can be thrust through the cauliflower.