If this is done, the cauliflower will
darken and break into pieces. It should be firm enough not to crush or
break easily when it is packed into the jars. When properly cooked, pack
closely into jars, add the sugar, salt, and pepper to the vinegar and
water, heat to the boiling point, and pour this liquid over the
cauliflower, completely covering it. Seal while hot, allow to cool,
and store.
95. PICKLED ONIONS.--Pickled onions are well liked by many. For pickling
purposes, medium small onions of uniform size are most suitable. Owing
to their nature, onions cannot be pickled so quickly as some of the
vegetables mentioned, but, otherwise, the work is done in practically
the same way.
PICKLED ONIONS
4 qt. onions
2 qt. spiced vinegar
Select onions that are as nearly the same size as possible. Peel them
and let them stand in fresh water for 24 hours. Pour off this water, and
over the onions pour a brine made by adding 2 cupfuls of salt to each
gallon of water. Allow them to stand in this brine for 3 days, changing
the brine once during this time. Remove the onions from the brine, and
freshen in cold water for 2 hours.
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