Pickled Cauliflower

Choux-Fleurs Confits au Vinaigre

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Dozen Cauliflower
  • Hot Spiced Vinegar
  • To Each Quart of Vinegar, 2 Teaspoonfuls of French Mustard and a Half Cupful of White Sugar


Boil the Cauliflower for about twenty minutes in salt and water; remove and drain, break carefully, and let them get cold. Pack in a jar and pour over them hot Spiced Vinegar, which you will have strained, having first stirred into each quart of vinegar two teaspoonfuls of French mustard and a half cup of white sugar. Cover the Cauliflower well with the mixture and bottle tight.