American Southern

Pickled Cauliflower

Name: Pickled Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American Southern
Ingredients: 1 each cauliflower; 1 each vinegar; 1 each ground mustard

Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 26. One of the earliest known cookbooks by an African American author.

15 minPrep Time

30 minCook Time

16Servings

easyDifficulty

I Made It!

UpdatedLast updated5 months ago

Why This Recipe Works

Heating vinegar with mustard creates a quick pickle brine that penetrates the cauliflower's porous structure more effectively than cold liquid. The mustard acts as both a flavoring agent and an emulsifier, helping to suspend its compounds throughout the acidic brine. Cooking the cauliflower beforehand breaks down its cell walls slightly, allowing the pickling liquid to permeate more deeply while maintaining structural integrity for a tender-crisp texture.

Before You Begin

•Note that ingredient quantities are not specified in this historic recipe; plan on 2-3 cups white vinegar and 2-3 tablespoons ground mustard for one medium cauliflower
•Cut cauliflower into uniform florets (about 1.5-2 inches) to ensure even cooking
•Prepare a clean quart-sized jar with a tight-fitting lid before starting
•Test cauliflower doneness with a paring knife—it should pierce with slight resistance but not be mushy
•Have your pickling jar ready near the stove so you can transfer hot cauliflower immediately

Key Equipment

Large pot for boiling cauliflowerMedium saucepan for heating vinegar mixtureClean quart-sized glass jar with tight-fitting lidSlotted spoon for transferring cauliflower

Ingredients

1 each cauliflower
1 each vinegar
1 each ground mustard

Instructions

1
Cook the cauliflower tender, put it in a jar, pour vinegar and good ground mustard scalded together over them.

Make Ahead

This is designed as a preservation recipe. The pickled cauliflower can be made up to 2 weeks ahead and stored in the refrigerator. The flavor will deepen and improve after 24-48 hours of marinating.

Storage

Store in the covered jar in the refrigerator for up to 2 weeks. Keep cauliflower fully submerged in the pickling liquid. For best flavor and food safety with this historic recipe, consume within 2 weeks and always refrigerate.