Title: Sweet-pickled cauliflower (cavolfiore in agro
 Categories: Relishes, Vegetables
      Yield: 1 Servings
 
      1 lg Cauliflower
           - about 2 lbs., trimmed wt.
      2 oz Salt
      1 pt Water
      8 oz Onions
      1 lb Sugar
      1 pt Wine vinegar
      1 tb Mustard seed
      2    Short pieces cinnamon bark
    1/2 ts Cloves
    1/2 ts Allspice
      3    Little dried red peppers
 
  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. Slice the onions and layer them with
  cauliflower into sterilized jars.  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.  Ready to eat in a
  week, the pickle will keep in a cool place all year. Makes
  approximately 3 lb. pickle.
  
  Suggestions: Make an oeuf en cocette, very lightly cooked with a
  teaspoon of cream and serve it on a plate along with pickled
  cauliflower, sticks of cucumber, spring onions, and matchsticks of
  celery to dip into it.
  
  Toss a few cauliflower florets with a haricot bean salad dressed with
  olive oil, some of the pickling liquor, chopped garlic and parsley.
  
  Serve them as part of an antipasto with olives and slices of salad.