Pickled Cauliflower

• 2 scant cups cauliflower florets
• 1 clove garlic, crushed
• 1/2 teaspoon black peppercorns
• 1 1/4 cups apple cider vinegar
• 1 tablespoon honey
• 2 teaspoons kosher salt

1. Place the cauliflower, garlic, and peppercorns in a sterilized pint jar, leaving 1/2 inch of headspace at the top of the jar.
2. Place the vinegar, honey, and salt in a small saucepan and bring to a boil, stirring to dissolve the honey and salt.
3. Boil for 1 minute.
4. Pour the hot vinegar into the jar of cauliflower, fully immersing the cauliflower.
5. There may be a little extra pickling liquid left over.
6. Let cool to room temperature, seal, and refrigerate.
7. The pickles are ready to eat after 3 weeks and will keep in the refrigerator for up to 2 months.
8. Canning is a straightforward process that experienced veterans can do instinctively.
9. Its fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own.
10. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.

cauliflower florets, clove garlic, black peppercorns, apple cider vinegar, honey, kosher salt

Taken from www.epicurious.com/recipes/food/views/pickled-cauliflower-381411 (may not work)