Pickled Cauliflower (Recipe from 1910)

Pickled Cauliflower (Recipe from 1910) >>>

King Country Chronicle, Volume IV, Issue 302, 12 October 1910, Page 6

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Pickled Cauliflower (Metric Version)

1. Break the cauliflower heads into pieces according to their natural divisions.

2. Wash well, then boil in salted water (approx. 10 grams of salt per liter of water) for 5 minutes.

3. Drain, then throw into cold water and drain again.

4. When dry, place the cauliflower in bottles or jars.

5. Boil some white wine vinegar (about 500 ml per medium head of cauliflower) with a little sugar (about 1-2 tablespoons) and spices to taste.

6. Pour the boiling vinegar mixture over the cauliflower.

7. When cold, seal the jars tightly.