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Pickled Cauliflower

  • Cauliflower
  • Salt
  • Vinegar
  • Whole cloves
  • Pepper
  • Allspice
  • White mustard
  • French mustard (see French Mustard recipe)
  • White sugar
Break the cauliflower heads into small pieces and boil for 10-15 minutes in salt and water. Remove from the water and drain.

Scald the vinegar with a liberal supply of whole cloves, pepper, allspice and white mustard. Tie the spices in a bag. Remove from the fire. Stir into each quart of vinegar 2 teaspoons of French mustard and 1/2 cup white sugar.

When the boiled cauliflower is cold, place in a jar and pour atop it the hot vinegar. Cover tightly and make sure that the vinegar covers the pickle.
Submitted by Tess M Jul 2, 2009
10 min 15 min 25 min

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