Cauliflower Pickle

Ingredients

• 2 heads cauliflower
• salt
• 1 quart vinegar
• 2 tablespoons salad oil
• 1 teaspoon dry mustard
• 1 tablespoon sugar
• 1 teaspoon salt
• 0.5 teaspoon onion juice
• 0.5 teaspoon black pepper
• 1 dash paprika
• 10 drops tabasco
• blade mace
• whole cloves
• allspice
• cinnamon

Instructions

1. Drop two heads of cauliflower into salted boiling water and cook for fifteen minutes. Remove from heat and plunge into cold water. Separate the cauliflower into neat florets and pack them down firmly in a clean crock.
2. In a separate pot, combine the quart of vinegar with the salad oil, dry mustard, sugar, salt, onion juice, black pepper, paprika, and tabasco. Bring this mixture to a boil.
3. While the vinegar mixture heats, strew the blade mace, whole cloves, allspice, and cinnamon (broken small but not powdered) throughout the packed cauliflower florets.
4. Pour the hot seasoned vinegar over the cauliflower and spices.