Cauliflower Pickle

Ingredients

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

Instructions

1. Drop two heads cauliflower in salted boiling water and cook fifteen minutes.
2. Take up, drop in cold water, separate into neat florets, and pack down in a clean crock.
3. Pour upon the florets, hot, a quart of vinegar, seasoned with a mixture of two tablespoonfuls salad oil, teaspoonful dry mustard, tablespoonful sugar, teaspoonful salt, half-teaspoonful onion juice, half-teaspoonful black pepper, dash of paprika, ten drops tabasco.
4. Bring all to a boil, and pour over the pickle, first strewing well through it blade mace, whole cloves, alspice and cinnamon, broken small but not powdered.