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(Pickles And Relishes) - (The International Jewish Cook Book)

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.

Other Recipes

Pickled Cauliflower

Boil the cauliflower not too soft and break up into small tufts. Drain

and put into bottles with horse-radish, tarragon, bay leaves and grains

of black pepper. Pour over good cider vinegar and cork the bottle


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