Pick the whitest and closest bunches. Cut into small sprays or
clusters. Plunge into a kettle of scalding brine and boil three
minutes. Take them out, lay upon a sieve or a cloth, sprinkle thickly
with salt, and, when dry, brush this off. Cover with cold vinegar for
two days, setting the jar in the sun. Then pack carefully in glass or
stoneware jars, and pour over them scalding vinegar seasoned thus:
To one gallon allow a cup of white sugar, a dozen blades of mace, a
tablespoonful of celery-seed, two dozen white peppercorns and some bits
of red pepper pods, a tablespoonful of coriander-seed, and the same
of whole mustard. Boil five minutes. Repeat the scalding once a week
for three weeks; tie up and set away. Keep the cauliflowers under the
vinegar by putting a small plate on top.