Pickled Cauliflower
- Cauliflowers
- Salt
- Water
- Curry powder
- Vinegar
Pull the cauliflowers to pieces, leaving out all the stalk and leaves. Put them in a kettle with water to cover them.
Throw in 1/4 lb of salt to every quart of water. Let it heat gradually.
When it boils, take out the cauliflower with a perforated skimmer. Spread it on a cloth near the fire for 24 hours at least. When quite dry, put the sprigs piece by piece into glass jars.
Cover with a pickle made by mixing 3 ounces of curry powder for 3 days to each quart of vinegar or boil the vinegar with the curry powder in it and pour over hot.
Throw in 1/4 lb of salt to every quart of water. Let it heat gradually.
When it boils, take out the cauliflower with a perforated skimmer. Spread it on a cloth near the fire for 24 hours at least. When quite dry, put the sprigs piece by piece into glass jars.
Cover with a pickle made by mixing 3 ounces of curry powder for 3 days to each quart of vinegar or boil the vinegar with the curry powder in it and pour over hot.
Submitted by Jul 25, 2010
2 min 0 min 2 min