Pickled Cauliflower. ✠
Pick the whitest and closest bunches. Cut into small sprays or clusters. Plunge into a kettle of scalding brine and boil three minutes. Take them out, lay upon a sieve or a cloth, sprinkle thickly with salt, and, when dry, brush this off. Cover with cold vinegar for two days, setting the jar in the sun. Then pack carefully in glass or stoneware jars, and pour over them scalding vinegar seasoned thus:
To one gallon allow a cup of white sugar, a dozen blades of mace, a tablespoonful of celery-seed, two dozen white peppercorns and some bits of red pepper pods, a tablespoonful of coriander-seed, and the same of whole mustard. Boil five minutes. Repeat the scalding once a week for three weeks; tie up and set away. Keep the cauliflowers under the vinegar by putting a small plate on top.