The 1901 Cookbook Archive
No. 3896 — Pickled Cauliflower
English historical translation of Molokhovets recipe No. 3896 from the 1901 Russian cookbook, retaining original methods and measures.
Remove leaves and separate cauliflower carefully. Boil in salted water until tender but not overcooked, then drain thoroughly in a sieve.
Pack into a jar and cover with cooled vinegar previously boiled with spices and two or three lumps of sugar, as in recipe No. 3574.
Several days later drain the vinegar, bring it to the boil and pour it hot over the cauliflower a second time.
Cool, tie the jar and keep in a cold place.
Historical editorial note: Cauliflower is low-acid; the historical vinegar process is not a validated method for safe home canning.
Original source: Read Russian recipe No. 3896. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.