Pickled Cauliflowers
Take large, ripe, full-blown cauliflowers. Remove the leaves and stalk, and divide the blossom into pieces or clusters of equal size. Throw them into a porcelain kettle of boiling water, (adding a little salt,) let them simmer, and skim them well. When they come to a boil, take them up with a perforated skimmer, and lay them on a sieve to drain. Put them into stone jars, (three parts full.) Season with mace and nutmeg infused in sufficient of the best cider vinegar, and simmer it for a quarter of an hour. When it comes to a boil take it off the fire, and pour it hot over the cauliflower in the jar, filling quite up to the top, and adding sweet oil at the last. Cover it while warm, and tie leather over the top. If you wish to have the cauliflowers yellow, boil with the vinegar some turmeric powder tied up in thin muslin. This is a very nice pickle.
Broccoli is done in the same manner, but should be previously greened by boiling it with vine leaves.