Danny's Pickled Cauliflower

1. 1

   Separate cauliflower into flowerettes and parboil to preferred texture.

2. 2

   Drain and cool quickly with ice water.

3. 3

   Dissolve salt in water; use brine to soak cauliflower for 1-2 days.

4. 4

   Drain and rinse.

5. 5

   Boil vinegar with pickling spices and honey, just until honey is thoroughly dissolved.

6. 6

   Use a nonreactive pan such as corning ware, pyrex, or stainless steel.

7. 7

   Add cauliflower, along with more vinegar and honey if needed to cover.

8. 8

   Siimmer about 2 minutes.

9. 9

   Pour into jar, crock, or ziplock bag.

10. 10

    Add olives and refrigerate for at least 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.