Pour off the hot water and run cold water over them. Remove the
roots and stems, and cut into slices of any desired thickness or into
dice, if preferred. Pack into jars or crocks. Then bring the vinegar to
a boil, and to it add the sugar, salt, and spices. Pour this hot mixture
over the beets. Seal the beets while hot, cool, and store.
94. PICKLED CAULIFLOWER.--Cauliflower is another vegetable that lends
itself well to pickling. This food must be cooked, too, before pickling;
and to have it just right for packing into the containers, it requires
particular attention in cooking.
PICKLED CAULIFLOWER
4 qt. cauliflower broken into pieces
2 c. brown sugar
1 Tb. salt
1/2 tsp. pepper
1 qt. vinegar
1 pt. water
Select firm heads of cauliflower and break them into sections or
flowerets. Immerse these in cold water to which has been added 1
teaspoonful of salt to the quart. Allow the cauliflower to stand for 1
hour in the salt water. Remove from the water, and put over the fire to
cook in salt water of the same proportion as that used for soaking. Cook
until the cauliflower is quite tender, but not so tender as it would be
cooked to serve at the table.
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