To pickle Cauliflowers

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For pickling
Instructions (12)
  1. Take the larger and finest cauliflowers you can get, cut them into little pieces, or more properly pull them into little pieces, and pick the small leaves that grow in the flowers clean from them.
  2. Take a broad stew-pan, fill it with spring-water, and when it boils, put in your cauliflower pieces, with a good handful of white salt.
  3. Let them boil up very quick, but be sure you don't let them boil above one minute.
  4. Then take them out with a broad slice, lay them on a cloth, and cover them with another.
  5. Let them lie till they are quite cold.
  6. Put them in your pickle-mouth'd bottles, with two or three blades of mace in each bottle and a nutmeg sliced thin.
  7. Then fill up your bottles with distilled vinegar.
  8. Cover them over with mutton fat, over that a bladder, and then a leather.
  9. Let them stand a month before you open them.
  10. If you find the pickle tastes sweeter, as may be it will, pour off the vinegar and put fresh in; the spice will do again.
  11. In a fortnight, they will be fit to eat.
  12. Observe to throw them out of the boiling water into cold, and then dry them.
Original Text
To pickle French Beans. PICKLE your beans as you do the gerkins. To pickle Cauliflowers. TAKE the larger and finest you can get, cut them in little pieces, or more properly pull them into little pieces, pick the small leaves that grow in the flowers clean from them; then have a broad stew-pan take fire with spring-water, and when it boils, put in your flowers, with a good handful of white salt, and just let them boil up very quick; be sure you don't let them boil above one minute; then take them out with a broad slice; lay them on a cloth and cover them with another; and let them lye till they are quite cold. Then put them in your pickle-mouth'd bottles, with two or three blades of mace in each bottles and a nutmeg sliced thin; then fill up your bottles with distilled vinegar, cover them over with mutton fat, over that a bladder, and then a leather. Let them stand a month before you open them. If you find the pickle taste sweeter, as may be it will, pour off the vinegar, and put fresh in, the spice will do again. In a fortnight, they will be fit to eat. Observe to throw them out of the boiling water into cold, and then dry them.
Notes
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