Pickled Cauliflower of Broccoli

From an
1888
cook book
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.

The whitest and firmest Cauliflower
that can be obtained should be chosen
for this purpose.
Cut or break the Cauliflower into small branches,
and put them into
Salt and Water
for 7 to 10 days.
The Brine,
or Pickle,
should be made strong enough with Salt
for an Egg to float on the surface.
Take them from the Brine,
and put them into a saucepan of clean Water.
Let them boil for about 10 or 15 minutes,
or until they begin to be tender;
but they must not be done,
or they will lose their crispness.
Drain them from the water,
and spread them on a coarse cloth,
or on sieves,
and put them to dry in the sun
until all the moisture is evaporated;
then put them into a jar,
and cover them with
Distilled or White Wine Vinegar.
Mace,
Long Pepper,
White Peppercorns,
and a few grains of Allspice,
may be added to the Vinegar,
which should be kept warm for some time
by the side of the fire to extract the flavor of the Spice,
but must not be allowed to boil.
Pour the Vinegar over the Cauliflower
when it is cold.
Cork the jar close,
and put it aside for use.
Fill the jar occasionally with Vinegar,
as the Cauliflower absorbs it.
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Do the same with
Broccoli.
^^^^^