Cauliflower, Pickled
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This pickle should be made about the beginning of August.
- Choose firm, fresh, white heads, and let them be cut on a dry day.
- Pare away the leaves and the stem, and place the flowers for flve minutes in boiling water, but do hot let them boil up.
- Drain them, and cut them into convenient-sized pieces, and leave them on a sieve to dry.
- Half flU jars with the flowers, cover with cold vinegar in which spices have been boiled, allowing a quart of vinegar to two ounces of peppercorns, a salt-spoonful of cayenne, an ounce of ginger, and half an ounce of mace.
- Cover closely.
- Probable cost.
- Is.
- per pint jar.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Sieve
-
Colander