To pickle Colliflowers

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the largest and finest you can get, cut them in little Pieces, or more properly pull them into little Pieces, pick the small Leaves that grow in the Flowers clean from them; then have a broad Stew-pan on the Fire with Spring-water, and when it boils, put in your Flowers, with a good Handful of white Salt, and just let them boil up very quick; be sure you don’t let them boil above one Minute; then take them out with a broad Slice, and lay them on a Cloth, and cover them with another, and let them lye till they are quite cold. Then put them in your wide-mouth’d Bottles, with two or three Blades of Mace in each Bottle, and a Nutmeg sliced in Vinegar thin; then fill up your Bottles with Distilled Vinegar, and cover them over with Mutton Fat, and over that a Bladder, and then a Leather. Let them stand a Month before you open them.

If you find the Pickle Taste sweet as may be it will, pour off the Vinegar, and put fresh in, the Spice will do again. In a Fortnight, they will be fit to eat. Observe to throw them out of the boiling Water into cold, and then dry them.