Directions

1. Cut cauliflower into small florets and pack into 16-oz jar with pickling spice

2. Combine cherry vinegar, water, salt, and sugar in small saucepan. Bring to a boil and whisk until sugar and salt is dissolved

3. Pour over cauliflower, filling the jar with ¼-inch headroom. The cauliflower should be completely covered, but you might not use all the brine.

4. Screw on lid and let cool to room temperature before transferring to the refrigerator.