Pickled Cauliflower from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the Cauliflower for about twenty minutes in salt and water; remove and drain, break carefully, and let them get cold. Pack in a jar and pour over them hot Spiced Vinegar, which you will have s...
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Ingredients
- 3 Dozen Cauliflower
- To Each Quart of Vinegar, 2 Teaspoonfuls of French Mustard and a Half Cupful of White Sugar
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