Name: Pickled Cauliflower
Cuisine: American
Ingredients: 10 or fifteen minutes in salt and water; 1 jar; 1 liberal supply of whole cloves; 1 bag; 2 teaspoonfuls of french mustard; 1 cup of white sugar

Original Recipe

Break the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain carefully. When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves, pepper, allspice and white mustard. Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of French mustard, and half a cup of white sugar. Cover tightly and be sure to have the vinegar cover the pickle.

10 or fifteen minutes in salt and water
1 jar
1 liberal supply of whole cloves
1 bag
2 teaspoonfuls of french mustard
1 cup of white sugar

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1

Break the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain carefully.
2

When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves, pepper, allspice and white mustard.
3

Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of French mustard, and half a cup of white sugar.
4

Cover tightly and be sure to have the vinegar cover the pickle.

Original Recipe

Ingredients

Instructions