Pickled Cauliflower

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 heads cauliflower
  • 1 cup salt
  • 2 qts. vinegar
  • 2 cups sugar
  • ¼ cup mixed pickle spices


Separate flowerettes of cauliflower, add the salt and let stand over night. Place in colander, rinse with cold water and let drain. Tie spices in thin bag and boil with vinegar and sugar, throw in the cauliflower, boil a few minutes and pour to over flowing in wide mouthed bottles or cans. Cork or cover and seal air-tight.