Middle Eastern Crunch: Turmeric Pickled Cauliflower

• 1 lemon, juice of
• 1 lime, juice of
• zest from 1 orange
• 1 jalapeno, sliced lengthwise
• 2 garlic cloves, smashed with the back of a knife
• 1 inch fresh ginger, peeled and rough cut
• 2 tablespoons salt
• 1 tablespoon pickling spices
• 1 bay leaf, dried
• 1 cinnamon stick
• 3/4 cup white vinegar
• 2 cups water
• 1/2 cup white wine
• 1/4 cup sugar
• 2 tablespoons honey
• 1 pinch saffron
• 1 tablespoon turmeric
• 1 large head cauliflower, cut into small florets

1. Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
2. Add cauliflower and bring back to a boil.
3. Remove from heat and allow to come to room temperature.
4. Keep covered in its liquid in refrigerator.

lemon, lime, zest from, garlic, ginger, salt, pickling spices, bay leaf, cinnamon, white vinegar, water, white wine, sugar, honey, saffron, turmeric, head cauliflower

Taken from www.food.com/recipe/middle-eastern-crunch-turmeric-pickled-cauliflower-456885 (may not work)