Danny's Pickled Cauliflower

• 1 head cauliflower (about 3 cups flowerettes)
• 2 tablespoons kosher salt
• 1 cup water
• 1 tablespoon pickling spices
• 3 cups cider vinegar
• 1 tablespoon honey
• 1 cup olive (mixed black and green)

1. Separate cauliflower into flowerettes and parboil to preferred texture.
2. Drain and cool quickly with ice water.
3. Dissolve salt in water; use brine to soak cauliflower for 1-2 days.
4. Drain and rinse.
5. Boil vinegar with pickling spices and honey, just until honey is thoroughly dissolved.
6. Use a nonreactive pan such as corning ware, pyrex, or stainless steel.
7. Add cauliflower, along with more vinegar and honey if needed to cover.
8. Siimmer about 2 minutes.
9. Pour into jar, crock, or ziplock bag.
10. Add olives and refrigerate for at least 2 days.

cauliflower, kosher salt, water, pickling spices, cider vinegar, honey, olive

Taken from www.food.com/recipe/dannys-pickled-cauliflower-336199 (may not work)