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Pickled Cauliflowers

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  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 7 ingredients

  1. a pint of salt
  2. Mustard
  3. one pint of small onions
  4. Red peppers
  5. two quarts of vinegar
  6. Water
  7. Cut
Contains MustardSulphites 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

  1. Two cauliflowers, cut up;
  2. one pint of small onions, three medium-sized red peppers.
  3. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night.
  4. In the morning drain them.
  5. Heat two quarts of vinegar with four table-spoonfuls of mustard, until it boils.
  6. Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Colander