Pickled Cauliflower
1 quart vinegar
2 tablespoons mustard seed
1 cup sugar
8 whole cloves
4 sticks cinnamon
2 heads cauliflower
Simmer all ingredients except cauliflower together 15 minutes. Meanwhile, wash
cauliflower, cutting away all leaves and break into uniform flowerets. Blanch by
putting them into a kettle of boiling water, turn off heat and let stand 2
minutes. Drain and put flowerets into jars. Fill jars with strained hot syrup
and seal. Makes 3 to 4 quarts. |