Pickled cauliflower

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons salt
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 4 garlic cloves, peeled and smashed
• 2 dried chili peppers (optional, for a bit of heat)
• Fresh dill (optional, for added flavor)

Instructions:

1. Prepare the Cauliflower: Rinse the cauliflower and cut it into bite-sized florets.
2. Make the Brine: In a large pot, combine the vinegar, water, and salt. Bring the mixture to a boil, stirring until the salt is dissolved. Remove from heat.
3. Add Spices: Add the black peppercorns, cumin seeds, garlic cloves, and dried chili peppers (if using) to the brine.
4. Pack Jars: Pack the cauliflower florets into sterilized jars, leaving some space at the top. Add a sprig of fresh dill to each jar if you like.
5. Pour the Brine: Carefully pour the hot brine over the cauliflower in the jars, ensuring all the florets are submerged.
6. Seal and Store: Seal the jars with lids and let them cool to room temperature. Once cooled, store them in the refrigerator.

Tips:

• Flavor Variations: Feel free to experiment with additional spices and herbs, such as coriander seeds, fennel seeds, or bay leaves.
• Serving Suggestions: Pickled cauliflower makes a great addition to salads, sandwiches, or as a tangy snack on its own.