{"id":7920,"slug":"pickled-cauliflower","title":"PICKLED CAULIFLOWER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four heads of cauliflower","one cup of salt","one-quarter of a cup of mixed pickle spices","two quarts of vinegar","two cups of sugar"],"ingredients_norm":["cauliflower","salt","mixed pickle spice","vinegar","sugar"],"steps":["Separate the flowerettes of the cauliflower.","Add one cup of salt and let stand overnight.","Place in a colander, rinse with cold water and let drain.","Tie one-quarter of a cup of mixed pickle spices in a thin bag and boil with two quarts of vinegar and two cups of sugar.","Throw in the cauliflower and boil a few minutes.","Pour to over flowing in wide-mouthed bottles or cans.","Cork or cover and seal airtight."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w108:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e2f124b4239d20e056c3ef2efca8470e9d474f88a382e2ea7a9f24f2788ccde5","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-cauliflower"}