“Take the whitest and choicest collyflowers…”
For Georgian cooks, pickling was an important way of preserving the best of the season’s produce. We may now have the luxury of freezers, but gardeners and allotment owners with an abundance of produce still know the value of pickling!
In today’s recipe, the pick of the cauliflower crop is parboiled in milk and water before being bottled with a mix of vinegar, cloves, nutmeg, mace and black pepper.
Why not give this cauliflower pickle a try? It would work well as an antipasto, or make a tasty side dish at your next curry night!
To Pickle Collyflowers
Take the whitest & choicest collyflowers you can. Cutt them the length of yr finger from the stalk. Boyle them a very little in a cloth in milk & water but not till they are tender. Then let them cool. Then take vinigar, cloves, mace & nutmeg grated, some whole pepper. Let these boyle together. When cold, put in the collyflowers, cover it close. They are a pickle. Will keep but a very little while with a colour.