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Directions:
Separate flowerettes of four heads of cauliflower, add one cup of salt,
and let stand overnight. Place in colander, rinse with cold water and
let drain. Tie one-quarter of a cup of mixed pickle spices in a thin
bag and boil with two quarts of vinegar and two cups of sugar, throw in
the cauliflower, boil a few minutes and pour to over flowing in
wide-mouthed bottles or cans. Cork or cover and seal airtight.
The Most Popular Pickle Cookbooks
• Picklicious; 125 Extraordinary Recipes a Cookbook for People Who Are Passionate About Pickles• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• St. Mary's Cookbook Favorite Recipes 1984 from the Women of St. Mary's (Appetizers, Pickles, Relishes, Soups, Salads, Vegetables, Main Dishes, Breads, Rolls, Pastries, Cakes, Cookies, Desserts, Candy, Jelly, Preserves, Beverages, Microwave, Misc.)• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles• A New Zealand Country Harvest Cookbook (More than 150 delicious and practical recipes for jams and preserves, pickles and sauces, beverages, cakes, breads and desserts, with decorative ideas for autumn flowers and foliage.)• Myrtle's Country Kitchen• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies• The Overlake School Cookbook |
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