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Pickled Cauliflower

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cauliflower and vinegar work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 888 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pickled Cauliflower

Ingredients

Directions

  1. Remove the leaves and cut the stalk into quarters.

  2. Scald the cauliflower in salted water, but do not boil.

  3. Remove the cauliflower and let it cool.

  4. Sprinkle with a little salt and water, then place in a colander to drain.

  5. Once well drained, cut into small pieces.

  6. Boil the pieces in slightly salted water until it comes to a boil.

  7. Skim off any foam and transfer to jars.

  8. Cover with vinegar that has been boiled with spices.

  9. Seal the jars and let sit for a few weeks before using.

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. Cauliflower + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together888 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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