1 large cauliflower 2 ounces salt 1 pint water 8 ounces onions 1 pound sugar 1 pint wine vinegar 1 tablespoon mustard seed 2 Short pieces cinnamon bark 1/2 teaspoon cloves 1/2 teaspoon allspice 3 Little dried red peppers
Trim the cauliflower and divide it into florets. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar with the sugar and spices, and pour the boiling mixture into the jars. The florets should be submerged. Cover and seal while hot. Ready to eat in a week, the pickle will keep in a cool place all year.