Pickled cauliflower

Ingredients

1. 1 medium head cauliflower, cut into florets (4 cups)
2. 1 1/3 cup cider vinegar
3. 1 1/3 cups water
4. 1 tsp sugar
5. 2 garlic cloves, lightly crushed
6. 1 1/2 tbsp dill seed
7. 1 1/2 tbsp salt

Steps

1. In a large saucepan of boiling salted water, blanch cauliflower 1 minute; drain in colander and hold under cold running water. Place cauliflower in clean non reactive bowl.

2. In medium saucepan, combine vinegar, water, sugar, garlic, dill seeds and salt. Bring to a boik over medium high heat. Reduce heat; simmer 2 minutes.

3. Pour vinegar mixture over cauliflower. Refrigerate, covered, at least 24 hours or up to 1 week.

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