Pickled Cauliflower

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Pickled Cauliflower

 

Ingredients

4 quarts cauliflower broken into pieces

2 cups brown sugar

1 tablesppon salt

1/2 teaspoon pepper

1 quart vinegar

1 pint water

 

Directions

Select firm heads of cauliflower and break them into sections or

flowerets. Immerse these in cold water to which has been added 1

teaspoonful of salt to the quart. Allow the cauliflower to stand for 1

hour in the salt water. Remove from the water, and put over the fire to

cook in salt water of the same proportion as that used for soaking. Cook

until the cauliflower is quite tender, but not so tender as it would be

cooked to serve at the table. If this is done, the cauliflower will

darken and break into pieces. It should be firm enough not to crush or

break easily when it is packed into the jars. When properly cooked, pack

closely into jars, add the sugar, salt, and pepper to the vinegar and

water, heat to the boiling point, and pour this liquid over the

cauliflower, completely covering it. Seal while hot, allow to cool, and

store