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Pickled Cauliflower in Bottles

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 in Bottles

Ingredients

Directions

  1. Prepare the cauliflower by cutting it into florets.

  2. In a pot, combine vinegar, salt, and spices to create a pickling solution.

  3. Bring the solution to a boil.

  4. Pack the cauliflower into sterilized bottles.

  5. Pour the hot pickling solution over the cauliflower, ensuring it is fully submerged.

  6. Seal the bottles and store them in a cool, dark place.

  7. Allow to pickle for at least a few weeks before consuming.

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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