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Cauliflower Preserved in Brine

A method of preserving cauliflower by parboiling, brining with salt, and storing in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cauliflower Preserved in Brine

Ingredients

Directions

Prepare the cauliflower

  1. Pick and wash the cauliflower.

  2. Cut off the flowering buds in large bunches.

  3. Parboil the cauliflower for 6 minutes.

  4. Immerse the cauliflower in cold water and drain.

Brine and store

  1. Place the cauliflower in earthen jars.

  2. Cover the cauliflower with boiled salt brine (18 degrees sugar weight).

  3. Drain the brine after 2 days.

  4. Boil the brine again, adding salt to reach 18 degrees.

  5. Pour the brine over the cauliflower.

  6. Cover the jar tightly.

Soak and serve

  1. Soak the cauliflower in cold water for 5 hours.

  2. Boil the cauliflower in fresh water before serving.

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

What each ingredient does

Cauliflower
Is the main vegetable that is preserved and softened by the brine.
Coarse sea salt
Makes the brine that draws out water and preserves the cauliflower through fermentation.

“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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