Cauliflower, to pickle.—This is simply trimmed and broken up into even pieces, strewed with salt, and left for twelve to twenty-four hours between two plates; then well drained, packed in jars, and covered with cold vinegar, previously just boiled up with spice. Many persons, however, think this pickle more wholesome if the cauliflower is first quickly parboiled in salt and water, then drained, packed, and finished off as before.