You can pickle a lot of different vegetables – not just cucumbers. One day I was thinking that cauliflower would make really good pickles, and I went searching for the recipe. The one I liked was from Ann Burrell in her Picked Cauliflower Salad. I did not make the salad, but cauliflower pickles turned out great – I adjusted the recipe a little bit.
You will need:
1 medium head cauliflower, cut into small florettes
1.5 cup champagne or white wine vinegar
1.5 cup water
1/3 cup kosher salt
1/4 cup sugar
1 tsp. chili powder (or to taste)
4 cloves garlic, smashed
3 bay leaves
Combine all the ingredients in covered container and refrigerate for at least 24 hrs. – longer is better. Make sure the cauliflower is submerged – if not you can add more water.