1 Bring pickling liquid to a simmer. Set aside to cool. 2 In a separate pot, bring 4 cups water to a boil. 3 Boil cauliflower for three minutes. Drain and place in ice water to shock vegetables and stop cooking process. 4 Place cauliflower in container. Pour pickling liquid over cauliflower (and other additional vegetables you choose to use). 5 Refrigerate until ready to use.

TIP: use nonreactive pots (stainless steel, enameled pots, cast iron) when making pickling liquid, as reactive pots (aluminum and uncoated iron) will leave an unpleasant taste.

Optional additions: Sliced/baby carrots Jalapenos Olives Red peppers Red onions

Optional spices: Whole peppercorns Chili flakes Coriander Pickling spice Mustard seeds Turmeric Bay leaves

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now