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.
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 Jul 2, 2009
10 min 15 min 25 min
10 min 15 min 25 min