Take the whitest and closest full-grown cauliflowers; cut off the
thick stalk, and split the blossom or flower part into eight or
ten pieces. Spread them oh a large dish, sprinkle them with salt,
and let them stand twenty-four hours. Then wash off the salt,
drain them, put them into a broad flat jar or pan, scald them with
salt and water, (allowing a quarter of a pound of salt to a quart
of water,) cover them closely and let them stand in the brine till
next day. Afterwards drain them in a hair sieve, and spread them
on a cloth in a warm place to dry for a day and a night. Then put
them carefully, piece by piece, into clean broad jars and pour
over them a pickle which has been prepared as follows:--Mix
together three ounces of coriander seed, three ounces of turmeric,
one ounce of mustard seed, and one ounce of ginger. Pound the
whole in a mortar to a fine powder. Put it into three quarts of
the best white wine vinegar, set it by the side of the fire in a
stone jar, and let it infuse three days. These are the
proportions, but the quantity of the whole pickle must depend on
the quantity of cauliflower, which must he kept well covered by
the liquid. Pour it over the cauliflower, and secure the jars
closely from the air.
You may pickle brocoli in the same manner. Also the green tops of
asparagus.