- 1 medium head cauliflower, cut into florets (4 cups)
- 1 1/3 cup cider vinegar
- 1 1/3 cups water
- 1 tsp sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 tbsp dill seed
- 1 1/2 tbsp salt
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.
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.
Pour vinegar mixture over cauliflower. Refrigerate, covered, at least 24 hours or up to 1 week.
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