Pickled Cauliflower

• Prepare a wide mouth canning jar. (A 750 ml jar will perfectly fit 3/4 pound of cauliflower florets while 1000 ml jar will fit 1 pound of cauliflower easily.(note: If using the frozen cauliflower florets make sure to run them under some tap water first to take off the chill).
• Slice the purple onion into thin rounds and place some of them inside of the jar lining the sides. Add a bay leaf and a dill sprig to the bottom of the jar then add half of the cauliflower florets. Add the rest of the sliced onion and bay leaf then top with the remaining cauliflower. Add the peppercorns and any pickling spice mix if using.
  3/4 – 1 lb cauliflower florets,1/2 purple onion,1 tsp peppercorns,2 bay leaves,2 sprigs fresh dill,1 tsp mustard seeds or pickling spice mix

Make the Brine

• In a medium saucepan combine the water, apple cider vinegar, sugar and salt and bring to a boil. Stir well until the sugar is dissolved then pour the mixture over the cauliflower. Use a spoon to push down on the cauliflower if need be to make sure everything is immersed.
  1 cup water,1/2 cup + 2 Tbsp apple cider vinegar,1 Tbsp sugar,2 tsp fine sea salt
• Close the lid and allow the jar to cool off before transferring to the refrigerator for overnight pickling. Enjoy within 10 days of opening.