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1 large cauliflower-about 2 pounds trimmed
1 pint wine vinegar
1 tablespoon mustard seed
2 ounce salt
2 short pieces cinnamon bark
1 pint water
1/2 teaspoon cloves
8 ounce onions
1/2 teaspoon allspice
1 pound sugar
3 little dried red peppers
1. 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.
2. Slice the onions and layer them with cauliflower into sterilized jars.
3. 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.
4. Ready to eat in a week, the pickle should keep in a cool place all year.
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