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Pickled Cauliflowee

A preserved cauliflower dish pickled in a spiced vinegar brine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pickled Cauliflowee

Ingredients

Directions

Prepare the cauliflower

  1. Remove all green leaves from the cauliflower.

  2. Boil the cauliflower in salted water for 3 to 5 minutes.

  3. Transfer the cauliflower to cold water for 1 minute.

  4. Cut the cauliflower into pieces suitable for jars.

Make the pickling liquid

  1. In a pot, combine mace, cloves, allspice, ginger, mustard seed, red pepper, and vinegar; bring to a boil.

Pickle and pack

  1. Pour the hot mixture over the cauliflower and cover tightly.

  2. Let it sit for one week.

  3. Pour off the vinegar.

  4. Scald the liquid.

  5. Return the hot liquid to the cauliflower.

  6. Pack the cauliflower into jars for storage.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  4. Cauliflower + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Allspice + mustardtop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cauliflower
Forms the crisp, sliceable vegetable base that absorbs the pickling liquid over the week.
Cider vinegar
Provides the acidity that preserves the cauliflower and gives the pickle its sharp flavour.
Coarse sea salt
Seasons the blanching water and helps firm the cauliflower before pickling.
White mustard seed
Adds a pungent, earthy bite that carries through the pickling liquid.

The step that matters

Scalding the liquid and returning it hot. The liquid must be kept hot when poured back over the cauliflower, so the vegetable stays warm and the brine can penetrate evenly. Letting it cool before returning it risks uneven pickling and weaker preservation.

Swap the mace

How well each one fits the dish's main ingredients (cauliflower, clove, allspice, ginger, mustard, pepper, cider):

  1. Cinnamonfits better
  2. Turmericfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against cauliflower, clove, allspice, ginger, mustard, pepper, cider. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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