Pickled Cauliflower

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take large, ripe, full-blown cauliflowers; divide the pieces equally and throw them into a kettle of boiling water; boil them until a little soft, but not as much as if for the table. Take the pieces out and let them cool, then scald an ounce of mace, to each quart of good cider vinegar, and pour it hot on the cauliflower. Spices such as are usually used in pickling, improve this recipe, and should be tied in a bag and thrown in with the pickle at the last, remembering not to use dark spices, as they discolor the cauliflower. White pepper, white mustard seed and ginger are the spices suitable for this pickle.