Peel the shallots. Divide the cauliflower into sprigs. Peel the cucumber and cut into cubes. Mix all the vegetables, put into a bowl, sprinkle with salt, and leave overnight. Drain off the liquid and pack the vegetables into preserving jars. Pour over the spiced vinegar and put a few pickling spices into each jar. Seal tightly and keep for a few months before using.
© 1978 Mary Norwak estate. All rights reserved.