1. Begin by cleaning your jars. Clean with dish soap and hot water. If opting for a shelf-stable pickled cauliflower, be sure to sterilize jars in the oven or in a water bath.

2. Chop your cauliflower into bite-sized pieces. They do not need to be perfectly uniform! Wash them in a strainer under cold water.

3. Next add to each jar 3 cloves of sliced garlic, 1 hot pepper cut into length-wise pieces, 1 tbsp of pickling spice and 1 tbsp of peppercorns. Keeping seeds in peppers will make for a spicier pickle.

4. Bring a large pot of water to a light boil. Add all cauliflower to the pot and gently blanch for 2 minutes. Use a slotted spoon to remove from the water. Then add directly to each jar. Use a spoon to pack cauliflower down tightly.

5. Make your brine. To a medium sized pot add water, pickling vingear, salt, sugar, turmeric powder and cumin powder. Bring to a boil.

6. Once boiling, reduce heat for 30 seconds before pouring over jars. Be sure to leave 1/2 inch of space or so below the lip.

7. Seal jars and let sit at room temperature until cool. About 3-4 hours.

8. Store cauliflower in the fridge for months being careful to resale the jar after each use.

Enjoy as a quick snack or served with a charcuterie-style board. They also make a great, homemade hostess gift!