Pickled Cauliflower. - I

Break cauliflower into neat pieces, then steam or cook gently until done, then put them into glass jars and cover with the following: - Mix half pound ground mustard with half ounce turmeric, and make into a thin paste, with some vinegar, then stir into four pints of scalding hot vinegar. Stir until the liquid begins to thicken, then add one cup sugar, half cup olive oil, and two tablespoons mustard seed, and simmer for five minutes.

Pickled Cauliflower. - II

Cut cauliflower into neat pieces and sprinkle with salt, leave for 24 hours, then treat the same way as above. Will be ready for use in two months.