4 qt. cauliflower broken into pieces
2 c. brown sugar
1 Tb. salt
1/2 tsp. pepper
1 qt. vinegar
1 pt. water
Select firm heads of cauliflower and break them into sections or
flowerets. Immerse these in cold water to which has been added 1
teaspoonful of salt to the quart. Allow the cauliflower to stand for 1
hour in the salt water. Remove from the water, and put over the fire to
cook in salt water of the same proportion as that used for soaking. Cook
until the cauliflower is quite tender, but not so tender as it would be
cooked to serve at the table. If this is done, the cauliflower will
darken and break into pieces. It should be firm enough not to crush or
break easily when it is packed into the jars. When properly cooked, pack
closely into jars, add the sugar, salt, and pepper to the vinegar and
water, heat to the boiling point, and pour this liquid over the
cauliflower, completely covering it. Seal while hot, allow to cool,
and store.
95. PICKLED ONIONS.--Pickled onions are well liked by many. For pickling
purposes, medium small onions of uniform size are most suitable. Owing
to their nature, onions cannot be pickled so quickly as some of the
vegetables mentioned, but, otherwise, the work is done in practically
the same way.