1 lg Cauliflower

           - about 2 lbs., trimmed wt.
      2 oz Salt

      1 pt Water

      8 oz Onions

      1 lb Sugar

      1 pt Wine vinegar

      1 tb Mustard seed

      2    Short pieces cinnamon bark

    1/2 ts Cloves

    1/2 ts Allspice

      3    Little dried red peppers

  Trim the cauliflower and divide it into florets.  Blanch the florets in
  boiling salted water for 5 minutes.  Drain them and run cold water through
  them immediately.  Slice the onions and layer them with cauliflower into
  sterilized jars.  Heat the vinegar with the sugar and spices, and pour the
  boiling mixture into the jars.  The florets should be submerged.  Cover and
  seal while hot.  Ready to eat in a week, the pickle will keep in a cool
  place all year.  Makes approximately 3 lb. pickle.
  Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon
  of cream and serve it on a plate along with pickled cauliflower, sticks of
  cucumber, spring onions, and matchsticks of celery to dip into it.
  Toss a few cauliflower florets with a haricot bean salad dressed with olive
  oil, some of the pickling liquor, chopped garlic and parsley.
  Serve them as part of an antipasto with olives and slices of salad.
  Source: Elisabeth Luard in "Country Living" (British), 1988. Typed for you
  by Karen Mintzias